Poultry
Leg
Grouse leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. Young birds roast fast; older birds need moist heat—never cook the breast grey. Classic partners include rowans, whisky, game chips, bread sauce, bilberries and bacon.
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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 10.3 g
- Saturated Fat 2.92 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 90.6 mg
- Sodium 67.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 66.6 g
- Energy 187 kcal
- Water 66.6 g
- Carbohydrates 0.96 g
- Sugars 0.52 g
- Protein 23.1 g
- Fat 10.3 g
- Saturated Fat 2.92 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.98 mg
- Vitamin B5 — Pantothenic Acid 0.86 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 411 mg
- Major Minerals 409 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.98 · vitamin-b5-pantothenic-acid: 0.86 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Leg of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
Game dealers standardised oven-ready grouse for city cooks. Cooks treated leg of grouse as a cut with its own timing and sides.
As grouse cookery specialised, leg was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.
London clubs and country houses raced first birds south by rail; leg of grouse took a named place in that kitchen trade.