Meat
Bone In
Bone-in mutton leg keeps the bone for flavour and shape—the traditional feast roast of many mutton and game tables. It carries stronger mature sheep flavour with deep fat and spice affinity. Season deeply, roast or slow-cook by age of animal, rest, carve around the bone. Leftover bone fortifies stock.
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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 14.2 g
- Saturated Fat 5.69 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.69 g
- Polyunsaturated Fat 2.84 g
- Cholesterol 71 mg
- Sodium 60.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.3 g
- Water 48.5 g
- Energy 257 kcal
- Water 48.5 g
- Protein 32.3 g
- Fat 14.2 g
- Saturated Fat 5.69 g
- Monounsaturated Fat 5.69 g
- Polyunsaturated Fat 2.84 g
- Omega-3 0.34 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.06 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 466 mg
- Major Minerals 465 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.06 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; bone in of mutton took a named place in that kitchen trade.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated bone in of mutton as a cut with its own timing and sides.
As mutton cookery specialised, bone in was portioned and sold ready for the pan. Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts.