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Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...