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Chicken Leg Meat and Skin (Broilers or Fryers, Roasted, Cooked)
Chicken Leg Meat and Skin (Broilers or Fryers, Stewed, Cooked)
Pork Composite Of Trimmed Leg, Loin, Shoulder, and Spareribs
Fried Chicken Leg No Coating
Lamb Leg (Sirloin Half, Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Roasted Broiled or Baked Chicken Leg (Skin Eaten)
Baked or Fried Coated Chicken Leg Skinless (Coating Not Eaten)
Baked or Fried Coated Chicken Leg with Skin (Skin/Coating Eaten)
Baked or Fried Coated Chicken Leg with Skin (Skin/Coating Not Eaten)
Roasted Broiled or Baked Chicken Leg (Skin Not Eaten)
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