Meat
Leg
Springbok leg is a large roasting and braising joint—bone-in for flavour, boneless for even slicing. Working muscle with good depth. Small African antelope yields lean, fine, slightly sweet game meat. Slow-roast young legs; braise older ones until tender. Rest and carve across the grain. Leftovers suit pies and spiced stews in South African braai and biltong culture.
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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 12.7 g
- Saturated Fat 5 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.9 mg
- Sodium 63.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 59.9 g
- Energy 206 kcal
- Water 59.9 g
- Protein 22.7 g
- Fat 12.7 g
- Saturated Fat 5 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.34 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 385 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.34 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Leg of Springbok: composition reflects this culinary part relative to the whole ingredient.
History
Export loins and biltong packs reached European specialty shops. Cooks treated leg of springbok as a cut with its own timing and sides.
As springbok cookery specialised, leg was portioned and sold ready for the pan. Khoisan and later peoples hunted springbok across the Karoo and Kalahari.
Springbok became a braai and restaurant game staple in South Africa; leg of springbok took a named place in that kitchen trade.