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Roasted Broiled or Baked Chicken Leg
Stewed Chicken Leg (Skin Not Eaten)
Baked or Fried Coated Chicken Leg Skinless
Chicken Leg Meat (Broilers or Fryers, Roasted, Cooked)
Pork Trimmed Retail Cuts (Leg, Loin, and Shoulder, Lean Only)
Skim or Nonfat Milk (0.5% or Less Butterfat)
Baked or Fried Coated Chicken Leg Skinless (Coating Eaten)
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)
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