Meat
Loin
Rabbit loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Lean mild pale meat is more herbaceous when wild and milder when farmed. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Low fat means baste, sauce or braise; check wild animals for shot. Pairs with mustard, lardons, white wine, thyme, olives and prunes.
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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 8.32 g
- Saturated Fat 3.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.69 g
- Polyunsaturated Fat 0.76 g
- Cholesterol 73.4 mg
- Sodium 59.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 63.3 g
- Energy 171 kcal
- Water 63.3 g
- Protein 24.1 g
- Fat 8.32 g
- Saturated Fat 3.87 g
- Monounsaturated Fat 3.69 g
- Polyunsaturated Fat 0.76 g
- Omega-3 0.07 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 5.45 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 379 mg
- Major Minerals 378 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.4 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: 5.45 · 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
Loin is typically among the leaner, tender muscle primals.
History
As rabbit cookery specialised, loin 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; loin of rabbit took a named place in that kitchen trade.
Slow-food kitchens revived whole-rabbit jointing and saddle roasts. Cooks treated loin of rabbit as a cut with its own timing and sides.