Meat
Boneless
Boneless mutton leg is butterflied or rolled for even cooking—excellent for stuffing, faster roasting and neat slices. It carries stronger mature sheep flavour with deep fat and spice affinity. Tie if rolled, roast to temperature, rest, slice across the grain. Good for barbecue when butterflied flat.
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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 14.3 g
- Saturated Fat 5.71 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.84 g
- Cholesterol 70.5 mg
- Sodium 62.8 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 48.4 g
- Energy 258 kcal
- Water 48.4 g
- Carbohydrates 0.01 g
- Protein 32.3 g
- Fat 14.3 g
- Saturated Fat 5.71 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.84 g
- Omega-3 0.34 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.43 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 601 mg
- Major Minerals 600 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.43 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
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. Cooks treated boneless of mutton as a cut with its own timing and sides.
As mutton cookery specialised, boneless was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; boneless of mutton took a named place in that kitchen trade.