sheep leg
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sheep leg is a nutrient-dense meat that provides high-quality complete protein, which is essential for muscle repair and growth. It is also a rich source of bioavailable heme iron, Vitamin B12, and zinc, supporting immune health and energy levels.
A 100g serving of sheep leg contains approximately 163.96 calories and 21.42g of protein. It is a high-protein food with 0g of carbohydrates and a moderate fat content of about 8.69g.
Yes, sheep leg is excellent for keto and low-carb diets because it contains zero carbohydrates. Its high protein and moderate fat content help maintain ketosis while providing essential micronutrients.
Sheep leg is best prepared using slow-cooking methods like roasting or braising. Because the meat can be tougher than lamb, cooking it slowly at lower temperatures helps break down connective tissues, resulting in a tender and flavorful dish.
Sheep leg has a robust, savory, and somewhat 'gamey' flavor that is more intense than lamb. The meat is darker and firmer, making it hold up well to strong aromatics like garlic, rosemary, and cumin.
Sheep leg can support weight loss goals due to its high protein content, which increases satiety and helps prevent overeating. However, it is more calorie-dense than white meats, so portion control is recommended.
Raw sheep leg should be stored in the coldest part of the refrigerator and used within 3 to 5 days. If you need to store it longer, it can be frozen for 6 to 12 months when wrapped tightly in airtight packaging.
sheep leg is a versatile ingredient found in cuisines around the world. With 163.96 calories per 100g and 21.42 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Sheep leg is permissible (halal/kosher) in many religious diets, provided the animal was slaughtered according to specific religious guidelines. It is a staple protein in many Middle Eastern and Mediterranean cultures.
Yes, they are interchangeable, but sheep leg (mutton) usually requires a longer cooking time to reach the same level of tenderness as lamb. You may also find the flavor of sheep leg to be significantly stronger.
Fresh sheep leg should have a deep red color and a neutral, slightly metallic scent. If the meat feels slimy to the touch, develops a greyish or greenish tint, or emits a sour, pungent odor, it has spoiled and should be discarded.