Poultry
Whole Leg
Whole grouse leg is thigh plus drumstick as one portion for roasting, braising or confit—the classic dark-meat unit. Season deeply, cook until the joint yields, crisp skin at the end if wanted. Handsome on the plate after long gentle heat.
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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 9.8 g
- Saturated Fat 3.12 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 88.8 mg
- Sodium 73.5 mg
- Salt 0.15 g
- Total Carbohydrate 0.94 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 23 g
- Water 67.4 g
- Energy 172 kcal
- Water 67.4 g
- Carbohydrates 0.94 g
- Sugars 0.53 g
- Protein 23 g
- Fat 9.8 g
- Saturated Fat 3.12 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.99 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.02 mg
- Vitamin B5 — Pantothenic Acid 0.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 375 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.02 · vitamin-b5-pantothenic-acid: 0.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As grouse cookery specialised, whole leg was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.
The Glorious Twelfth framed British demand for fresh young grouse; whole leg of grouse took a named place in that kitchen trade.
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated whole leg of grouse as a cut with its own timing and sides.