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Discover flavorful recipes using muscular leg meat, perfect for braising and slow-cooking methods.
Iguana leg meat offers more pronounced flavor than tail meat, with a texture comparable to chicken thighs or rabbit legs. Slightly darker meat with moderate fat content makes this cut ideal for braising, stewing, and slow-roasting methods that tenderize and develop deep flavors.
Leg meat benefits from low and slow cooking methods. Braise at 275-300°F for 1.5-2 hours until fork-tender. The higher fat content means this cut stays moist during longer cooking times. Remove the skin before cooking if desired.
