Meat
Roast
Reindeer roast is a tied or bone-in joint sized for oven service—family centrepiece rather than a single steak. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Season ahead, roast to temperature, rest generously before carving. Match oven heat to the muscle’s collagen. Serve with juniper, lingonberry, mushrooms, dill, cream sauces and smoked fat.
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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 11.8 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.8 mg
- Sodium 57.4 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 58.6 g
- Energy 204 kcal
- Water 58.6 g
- Protein 21.3 g
- Fat 11.8 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.88 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 455 mg
- Major Minerals 453 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.88 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Roast of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Scandinavian butchers portioned reindeer haunch and loin for urban markets. Cooks treated roast of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, roast was portioned and sold ready for the pan. Scandinavian butchers portioned reindeer haunch and loin for urban markets.
Scandinavian butchers portioned reindeer haunch and loin for urban markets; roast of reindeer took a named place in that kitchen trade.