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By Robert Carrier

Published 1965

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Lean, with a small amount of bone, the leg is one of the most economical cuts for roasting, braising or poaching. When a joint is too large for a small family, ask your butcher to cut it into two pieces: one to roast or poach, the other to braise or stew; or take just one half of a leg. When the chump end of the loin is cut along with the leg it is called the haunch.

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