L B P H P

Leg, deboned without top round

Stækka

Obtained from whole leg (LL1.1.1). This is the entire outer part of the leg above the knee joint. All bones and smaller muscles inside the leg are removed. The section is whole above, with membranes and trimmed fat, and fat is trimmed from smaller muscles below.

Energy distribution:
Protein 20%
Fat 13%
Unit Content
Protein g 20.4 20.0 21.2
Carbohydrates g 0
Fat g 12.5 8.5 14.7
-of which saturated fatty acid g
Sodium mg

Recipes

Senda slóð til vinar