Leg (meat)

The leg (also Schlegel , Stotzen (especially in Switzerland) or Biegel (Austria)) is part of the hind leg of animals in meat production.

Beef

Schematic representation of the parts of the cattle

In the case of beef , the leg (no. 11 in the picture) is divided into an upper shell (regionally also known as the "cleft"), " lower shell " and " nut ".

calf

The leg of the veal is also divided into an upper shell , a lower shell and a nut .

pig

Schematic representation of the parts of the pig

In the case of pigs , the leg, also called ham , (No. 12 in the picture) is divided into an upper shell , lower shell , hip and nut .

lamb

In the case of lamb , the leg (also known as gigot ) is not further subdivided and is offered for sale in pieces, with or without bones and sliced.

poultry

Schematic representation of the parts of the chicken

In the case of poultry in particular , the leg (No. 2a / b) is also known as a mallet. Only for larger animals are thighs and thighs offered separately.