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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 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)
Leek
Chicken Leg
Chicken Leg (Skin Eaten)
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