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Veal Leg (Top Round)
Chicken Leg Meat (Fried, Cooked)
Pork Leg (Whole, Lean Only)
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)
Turkey Leg Meat and Skin (Young Turkey)
Leek Soup (Prepared with Water, Dehydrated)
Pork Leg (Rump Half, Cooked, Roasted)
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