Ytterlår

Ytterlår, literally “outer thigh” in Swedish, is a term used in Nordic meat-cutting to describe the outer portion of the hind leg meat from farm animals such as cattle (beef), pigs (pork) and lamb. It is a subprimal within the hind leg, distinct from innlår (inner thigh) and baklår (hind shank). The exact cut can vary by species and butcher, but ytterlår generally denotes the outer, more muscular part of the thigh.

The ytterlår is typically lean and muscular, with visible grain and modest connective tissue. It is commonly sold either boneless as a roast or bone-in, and can also be sliced into steaks or ground for mince and sausages. The cut is valued for its flavor and versatility, but its muscular nature means it can be less tender than more premium cuts unless prepared properly.

Cooking methods suited to ytterlår emphasize gentle heat and time to break down connective tissue. Suitable approaches include slow roasting, braising, or slicing into steaks and cooking quickly if cut across the grain and not overcooked. Trimming excess fat and removing sinew can improve texture. Marinades or pounded preparations can aid tenderness for quicker cooking.

In Swedish cuisine, ytterlår roasts are common for everyday meals and festive occasions alike. The cut offers a balance of flavor and leanness and can be prepared in a variety of dishes, from hearty roasts to stews or minced preparations. Nutrition varies by animal and cut, but ytterlår is generally a good source of protein with modest fat.