Chicken and Turkey
Leg (but) is the large, generally lean cut of meat from the animal's hind leg. With its low-fat, fibrous structure, it is used in boiling, roasting, and kuşbaşı dishes. Sub-cuts such as eye round (nuar) and top round (tranç) are taken from it.
Where It's Used
“Roast the leg meat slowly in the oven as a large whole piece.”
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