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Turkey Leg Meat and Skin (Young Tom)
Veal Cubed (Leg and Shoulder, Lean Only)
Pheasant Leg Meat
Veal Leg (Top Round)
Duck Leg Meat and Skin (Young Duckling, Bone In, Cooked without Skin, Braised)
Lamb Leg (Whole (Shank and Sirloin) Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Leg (Sirloin Half, Trimmed to 0.3 cm Fat, Choice Grade)
Chicken Leg Meat (Fried, Cooked)
Pork Leg (Whole, Lean Only)
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