Meat
Leg
Eland leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in Southern African game and biltong traditions.
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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 4.97 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.8 mg
- Sodium 62.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 57 g
- Energy 197 kcal
- Water 57 g
- Protein 23 g
- Fat 12.6 g
- Saturated Fat 4.97 g
- Monounsaturated Fat 5.29 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 0.18 mg
- Vitamin B3 — Niacin 4.96 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 362 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.96 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Leg of Eland: composition reflects this culinary part relative to the whole ingredient.
History
Export game meat listed eland steaks for specialty European buyers. Cooks treated leg of eland as a cut with its own timing and sides.
As eland cookery specialised, leg was portioned and sold ready for the pan. Southern African hunters valued eland as large antelope meat.
Game ranches portioned eland like beef for local markets; leg of eland took a named place in that kitchen trade.