Roasted Squab with Herbs
Roasted Squab with Herbs is a classic European dish featuring young, small pigeons roasted until the skin is crisp and the meat is tender, typically seasoned with aromatic herbs like thyme, rosemary, and sage. The birds are often roasted whole or halved, sometimes basted with butter or wine, and served with a pan sauce or jus. This dish is particularly associated with French and British culinary traditions, where squab has been a delicacy for centuries.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a rich, savory option. It provides significant amounts of iron, zinc, and B vitamins, with a rough calorie ballpark of 350-450 kcal per serving (depending on portion size and preparation).
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 180 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 8.5 mg |
| Selenium | 22 mcg |
| Phosphorus | 280 mg |
| Potassium | 350 mg |
| Vitamin B6 | 0.6 mg |
Per 1 whole roasted squab (about 250 g) · estimated, varies by recipe
💡 What's interesting
Squab meat is darker and more flavorful than chicken, with a texture often compared to duck or venison, making it a prized ingredient in gourmet cuisine. Nutritionally, it's a leaner alternative to red meat while still offering high-quality protein and essential minerals.
