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Lamb Leg (Sirloin Half, Trimmed to 0.3 cm Fat, Choice Grade)
Pheasant Leg Meat
Veal Leg (Top Round)
Pork Chops or Roasts (Sirloin, Boneless)
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Chicken Leg Meat (Fried, Cooked)
Pork Leg (Whole, Lean Only)
Turkey Leg Meat and Skin (Young Turkey)
Pork Leg (Rump Half, Cooked, Roasted)
Pork Leg (Rump Half, Lean Only)
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