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Veal Cubed (Leg and Shoulder, Lean Only)
Chicken Leg Meat (Broilers or Fryers, Stewed, Cooked)
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
Pheasant Leg Meat
Chinese Cabbage (Pe-Tsai)
Veal Leg (Top Round)
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