Meat
Roast
Kudu roast is a tied or bone-in joint sized for oven service—family centrepiece rather than a single steak. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Season ahead, roast to temperature, rest generously before carving. Match oven heat to the muscle’s collagen. Serve with coriander, black pepper, vinegar cure, berry sauces and wood smoke.
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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 11.6 g
- Saturated Fat 5.13 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.2 mg
- Sodium 57 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 60.9 g
- Energy 206 kcal
- Water 60.9 g
- Protein 22.6 g
- Fat 11.6 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.01 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 4.78 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 423 mg
- Major Minerals 421 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.2 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: 4.78 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Roast of Kudu: composition reflects this culinary part relative to the whole ingredient.
History
Butchers ranked kudu among top game-meat species for tenderness. Cooks treated roast of kudu as a cut with its own timing and sides.
As kudu cookery specialised, roast was portioned and sold ready for the pan. Butchers ranked kudu among top game-meat species for tenderness.
Butchers ranked kudu among top game-meat species for tenderness; roast of kudu took a named place in that kitchen trade.