Meat
Leg
Kangaroo leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in Australian contemporary and Indigenous 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 12.1 g
- Saturated Fat 4.73 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72.1 mg
- Sodium 58.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 61.4 g
- Energy 209 kcal
- Water 61.4 g
- Protein 22.6 g
- Fat 12.1 g
- Saturated Fat 4.73 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.76 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 438 mg
- Major Minerals 436 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.76 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Leg of Kangaroo: composition reflects this culinary part relative to the whole ingredient.
History
Australian chefs promoted kangaroo as sustainable premium steak protein. Cooks treated leg of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, leg was portioned and sold ready for the pan. Aboriginal Australians hunted kangaroo as a primary protein across the continent.
Commercial kangaroo harvest supplied export lean red meat under regulation; leg of kangaroo took a named place in that kitchen trade.