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Chicken Leg Meat and Skin (Broilers or Fryers, Flour, Fried, Cooked)
Fried Chicken Leg No Coating (Skin Not Eaten)
Chicken Leg Meat (Broilers or Fryers, Fried, Cooked)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Shank Half, Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Sirloin Half, Trimmed to 1/4" Fat, Choice Grade)
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)
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