Meat
Leg
Camel leg is a long, muscular joint from the hind or fore limb—capable of feeding many people when roasted or pot-braised. Young camel leg can roast pinkish and slice for guests; mature leg needs moist heat or very slow roasting with basting fat. Flavour is distinctive and slightly sweet, leaner than beef leg of similar age. Bone-in joints suit feast presentation; boneless rolls carve evenly. Marinate with yoghurt, spices, or oil and aromatics. Rest thoroughly before carving, and slice thin across the grain.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.6 g
- Saturated Fat 4.95 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.7 mg
- Sodium 62.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 62.7 g
- Energy 197 kcal
- Water 62.7 g
- Protein 22.9 g
- Fat 12.6 g
- Saturated Fat 4.95 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.73 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 470 mg
- Major Minerals 469 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.73 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Leg of Camel: composition reflects this culinary part relative to the whole ingredient.
History
Whole camel legs were roasted for tribal gatherings and wedding feasts.
Somali cooks pot-braised camel leg with xawaash spice blends.
Export processors shipped camel leg primals for Middle Eastern demand.