Meat
Leg
Mutton leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. It carries stronger mature sheep flavour with deep fat and spice affinity. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in British, South Asian, Middle Eastern and Caribbean mutton cookery.
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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 4.75 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.87 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.4 mg
- Sodium 57.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 63.1 g
- Energy 192 kcal
- Water 63.1 g
- Protein 21.4 g
- Fat 12.1 g
- Saturated Fat 4.75 g
- Monounsaturated Fat 4.87 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.55 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 329 mg
- Major Minerals 327 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.55 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Leg of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose. Cooks treated leg of mutton as a cut with its own timing and sides.
As mutton cookery specialised, leg was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; leg of mutton took a named place in that kitchen trade.