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Lamb Leg (Shank Half, Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Sirloin Half, Trimmed to 1/4" Fat, Choice Grade)
Skim or Nonfat Milk (0.5% or Less Butterfat)
Baked or Fried Coated Chicken Leg Skinless (Coating Eaten)
Turkey Leg Meat (Fryer-Roasters)
Turkey Leg Meat and Skin (Cooked, Roasted)
Turkey Leg Meat and Skin (Young Hen)
Turkey Leg Meat (Young Hen, Cooked, Roasted)
Turkey Leg Meat and Skin (Young Tom)
Veal Cubed (Leg and Shoulder, Lean Only)
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