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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)
Turkey Leg Meat and Skin (Fryer-Roasters)
Leek Soup (Prepared with Water, Dehydrated)
Pork Leg (Rump Half, Cooked, Roasted)
Pork Leg (Rump Half, Lean Only)
Pork Leg (Shank Half, Lean Only)
Veal Leg (Top Round, Lean Only)
Chicken Leg Meat (Broilers or Fryers, Fried, Cooked)
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