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Lamb Leg (Shank Half, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Leg (Shank Half, Trimmed to 0.3 cm Fat, Choice Grade)
Turkey Light or Dark Meat (with Skin, Bone Removed, Smoked, Cooked)
Fried Chicken Leg No Coating
Chicken Back Meat and Skin (Battered, Fried, Cooked)
Chicken Breast Meat and Skin (Battered, Fried, Cooked)
Chicken Thigh Meat and Skin (Floured, Fried, Cooked)
Duck Breast Meat and Skin (Young Duckling, Boneless, Cooked, Roasted)
Lasagna with Meat and Sauce Entree (Low Fat, Frozen)
Meat
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