Meat
Centre
Centre leg is the middle muscle portion of a bone-out or partial leg—uniform for roasting and for neat steaks. Leaner than shoulder, finer grained than shank end. Roast gently to pink or slice into steaks for quick searing. Brine lightly if very lean. Excellent for weekday roast dinners without a whole-leg commitment. Slice thin across the grain for tenderness.
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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 4.74 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.5 mg
- Sodium 62.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 63.2 g
- Energy 201 kcal
- Water 63.2 g
- Protein 22 g
- Fat 11.6 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.19 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 400 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.19 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Centre of Lamb: composition reflects this culinary part relative to the whole ingredient.
History
Butchers portioned centre leg for customers wanting roast quality without bulk.
Hotel kitchens specified centre for banquet slice consistency.
Retail mini-roasts often came from centre-leg muscle blocks.