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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)
Chicken Leg Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
Duck Leg Meat and Skin (Young Duckling, Bone In, Cooked, Roasted)
Lamb Leg (Shank Half, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Shank Half, Trimmed to 1/8" Fat, Choice Grade)
Double Leg (no Skin)  (Swiss Chalet)
Doubles
Double Leg (with Skin)  (Swiss Chalet)
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