Meat
Leg
Kudu leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Prized African antelope with fine-grained lean meat excellent for 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 Namibian, South African and safari cookery.
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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 12.7 g
- Saturated Fat 4.97 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 67.8 mg
- Sodium 62.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 63.6 g
- Energy 191 kcal
- Water 63.6 g
- Protein 22 g
- Fat 12.7 g
- Saturated Fat 4.97 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.78 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 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 420 mg
- Major Minerals 418 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.8 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: 5.78 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Leg of Kudu: composition reflects this culinary part relative to the whole ingredient.
History
Trophy and cull meat entered regulated game-meat trade. Cooks treated leg of kudu as a cut with its own timing and sides.
As kudu cookery specialised, leg was portioned and sold ready for the pan. Southern African peoples hunted kudu for meat and hide.
Butchers ranked kudu among top game-meat species for tenderness; leg of kudu took a named place in that kitchen trade.