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The leg is part boned for easy carving but the shank bone is left intact so the joint retains its
shape. Leg steaks are excellent for grilling or use for barbecuing. |
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This is a very popular cut. The leg is completely boned, well trimmed and flattened out so you have even thickness, ideal for roasting or barbecuing. |
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Also cut from the leg, stir-fry/saute strips, or cubes for kebabs. |