Meat
Leg
Reindeer leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in Sámi, Nordic and Arctic cookery.
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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 12 g
- Saturated Fat 5.28 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.8 mg
- Sodium 63.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 58.3 g
- Energy 204 kcal
- Water 58.3 g
- Protein 21.8 g
- Fat 12 g
- Saturated Fat 5.28 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.58 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 451 mg
- Major Minerals 449 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.8 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: 5.58 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Leg of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Export frozen reindeer steaks entered specialty European grocery. Cooks treated leg of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, leg was portioned and sold ready for the pan. Indigenous Arctic peoples dried, smoked and stewed reindeer as staple protein.
Scandinavian butchers portioned reindeer haunch and loin for urban markets; leg of reindeer took a named place in that kitchen trade.