Veal Leg (Top Round) – Roasted and Cooked
Description:
The veal leg, specifically the top round cut, is a lean yet flavorful piece of meat. When roasted, this cut retains a tender texture and a mild taste, making it an ideal choice for a variety of dishes, from classic roasts to more contemporary culinary creations. This versatile cut is not only a delicious option but also packed with essential nutrients, offering a rich source of protein and a minimal amount of fat.
Nutritional Information (per 100g serving):
| Nutrient | Amount |
|---|---|
| Energy | 150 kcal |
| Protein | 28.07 g |
| Total Fat | 3.39 g |
| Saturated Fat | 1.22 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 6.0 mg |
| Iron | 0.9 mg |
| Magnesium | 28.0 mg |
| Phosphorus | 236.0 mg |
| Potassium | 393.0 mg |
| Sodium | 68.0 mg |
| Zinc | 3.08 mg |
| Copper | 0.13 mcg |
| Manganese | 0.031 mg |
| Selenium | 11.9 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.06 mg |
| Riboflavin (B2) | 0.33 mg |
| Niacin (B3) | 10.08 mg |
| Vitamin B6 | 0.31 mg |
| Folate | 16.0 mcg |
| Vitamin B12 | 1.18 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.55 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Veal leg (top round) is naturally free from common allergens such as dairy, gluten, and nuts. However, cross-contamination could occur depending on the preparation environment, so it is important to ensure that no allergens are introduced during cooking.
Dietary Preferences:
This cut of veal is suitable for several dietary preferences:
- High-protein diets: Ideal for those on a high-protein regimen, including athletes and fitness enthusiasts.
- Low-carb: With no carbohydrates, it is perfect for low-carb and ketogenic diets.
- Paleo: As a naturally unprocessed meat, veal is appropriate for paleo diet followers.
- Low-fat: Though containing fat, this cut is lean and low in saturated fats compared to other meat options.
Cooking Tips:
When roasting veal leg (top round), it’s important to monitor the internal temperature closely to prevent overcooking. Aim for a roast of medium to medium-rare (about 145°F or 63°C), which helps to maintain its tenderness and juiciness. You can enhance its flavor by marinating it beforehand with herbs and olive oil, or seasoning it simply with salt, pepper, and garlic. To ensure even cooking, consider resting the meat for 10-15 minutes after roasting to allow the juices to redistribute.
Conclusion:
Veal leg (top round) is an excellent choice for anyone seeking a high-protein, low-fat meat option that is also rich in essential vitamins and minerals. Its versatility makes it suitable for various cuisines and occasions, whether you’re preparing a hearty roast for a family dinner or crafting a gourmet dish for a special event. Packed with nutrients and full of flavor, veal leg is a wonderful addition to a balanced and wholesome diet.
