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Duck Leg Meat and Skin (Young Duckling, Bone In, Cooked Without Skin, Braised)
Lamb Leg (Whole (Shank and Sirloin) Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/8" Fat, Choice Grade)
Lamb Leg (Sirloin Half, Trimmed to 1/8" Fat, Choice Grade)
Ginger Ale
Swiss Cheese (Pasteurized, Without Di Sodium Phosphate)
Pheasant Leg Meat
Chinese Cabbage (Pe-Tsai)
Veal Leg (Top Round)
Pork Leg (Whole, Lean Only)
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