Meat
Leg
Moose leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in Canadian, Alaskan and Nordic wild-game 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 12.5 g
- Saturated Fat 4.91 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.19 g
- Polyunsaturated Fat 1 g
- Cholesterol 69.4 mg
- Sodium 56.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 59.6 g
- Energy 207 kcal
- Water 59.6 g
- Protein 23 g
- Fat 12.5 g
- Saturated Fat 4.91 g
- Monounsaturated Fat 5.19 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.29 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 470 mg
- Major Minerals 469 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.29 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Leg of Moose: composition reflects this culinary part relative to the whole ingredient.
History
Wild-game processors made moose burger and sausage for regulated harvests. Cooks treated leg of moose as a cut with its own timing and sides.
As moose cookery specialised, leg was portioned and sold ready for the pan. Subarctic peoples relied on moose as high-yield winter protein and fat source.
Canadian and Scandinavian hunters shared moose cuts among communities; leg of moose took a named place in that kitchen trade.