Meat
Fillet End
Fillet-end mutton leg is the upper, meatier portion of the leg—tenderer roasting meat with less shank collagen. It carries stronger mature sheep flavour with deep fat and spice affinity. Roast carefully, rest, carve thin. Ideal when you want leg flavour without a full shank braise.
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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 10.9 g
- Saturated Fat 4.74 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 67.6 mg
- Sodium 59 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 59.5 g
- Energy 211 kcal
- Water 59.5 g
- Protein 21.7 g
- Fat 10.9 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 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 6.07 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 361 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.6 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: 6.07 · 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
Sodium: 59 · Potassium: 240 · Calcium: 60 · Iron: 1.5 ·
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; fillet end 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 fillet end of mutton as a cut with its own timing and sides.
As mutton cookery specialised, fillet end was portioned and sold ready for the pan. Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East.