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Veal Leg (Top Round, Lean Only)
Chicken Leg Meat and Skin (Battered, Fried, Cooked)
Duck Leg Meat and Skin (Young Duckling, Bone In, Cooked, Roasted)
Lamb Leg (Shank Half, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Leg (Shank Half, Trimmed to 0.3 cm Fat, Choice Grade)
Crispy Duck
Chicken Leg
Chicken Leg (Skin Eaten)
Fried Chicken Leg No Coating (Skin Eaten)
Baked or Fried Coated Chicken Leg with Skin
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