Meat
Leg
Rabbit leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Lean mild pale meat is more herbaceous when wild and milder when farmed. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in French, Spanish, Italian and British country cookery.
Track this ingredient
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 11.8 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.13 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 68.5 mg
- Sodium 60.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 61.6 g
- Energy 190 kcal
- Water 61.6 g
- Protein 22.8 g
- Fat 11.8 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 5.13 g
- Polyunsaturated Fat 0.99 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 5.27 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 372 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.5 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: 5.27 · 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 Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
Farmed rabbit offered mild consistent meat for urban butchers. Cooks treated leg of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, leg was portioned and sold ready for the pan. Mediterranean cultures raised and hunted rabbits for pot and spit.
French mustard rabbit and Spanish rice dishes codified classic treatments; leg of rabbit took a named place in that kitchen trade.