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Fresh Halal British Boneless Leg Meat Skinless - Red Tractor Approved
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- £3.09
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- £3.09
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Fresh Halal British Boneless Leg Meat Skinless - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
This is dark thigh and drumstick meat, off the bone and skin, sold in packs from 500g to 10kg and ready to season straight from the bag. Certified Halal and slaughtered by the non-stunned method, it's built for fast pan work — kebabs, curries, stir-fries — without the trimming a bone-in leg demands.
How's It Cut?
Order it whole, or cut to strips at 50-60g or 15-20g, diced at 40-55g, 20-30g or 10-15g, hand minced or minced. Packs run from 500g to 10kg.
How's It Stored?
Give it a full defrost first — roughly 12 hours in the fridge. If you're not using it straight away, freeze it the day it arrives and thaw it the same way next time.
Same As A Whole Leg?
No — a whole leg still has the bone and skin on, and needs jointing before it's cooked. This is that same dark meat, already boned and skinned, sold from 500g to 10kg so you order what you need.
Stop It Curling In The Pan
Boneless leg meat is naturally uneven and can pull tight in a hot pan. Score the thicker side lightly, then press it flat for the first 60 seconds so it cooks level.
There's no fixed serving weight for this cut, so let the pack size do the deciding: 500g to 1kg is enough for two, the 3kg bag covers a curry for a group, and 5kg to 10kg is built for batch cooking or catering runs.
Plan on around 12 hours in the fridge to defrost this fully before it goes anywhere near the pan. Storage temperature and freezer life aren't fixed for this cut, so stick to standard fridge and freezer practice and use it promptly once it's thawed.
Typical values per 100 g (raw):
| Energy | 125 kcal |
|---|---|
| Protein | 20.08 g |
| Fat | 4.31 g |
Basis: chicken dark meat, skin removed. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat only, raw" (FDC 171067).
Thread the 15-20g strips onto skewers with a hot-sauce glaze and grill them until charred at the edges.
Pan-fry the 20-30g diced pieces hard and fast with garlic and ginger for a five-minute stir-fry.
Simmer the 40-55g diced pieces low in a spiced tomato sauce for a quick, no-fuss curry.
Butter chicken, chicken karahi and chicken shashlik all lean on this boneless, skinless leg meat diced small.
Run it through the mincer — hand minced or minced — and it becomes the base for kofta or a quick keema.
Why does boneless chicken leg meat curl in the pan?
Score the thicker side lightly and press it flat for the first minute in the pan, so it stays level as it cooks through.
How long does it need to defrost before cooking?
Give it around 12 hours in the fridge from frozen before it goes anywhere near the pan.
Which cut suits a quick stir-fry best?
The 20-30g diced pieces cook fast and evenly, which makes them ideal for a stir-fry.
What pack size should I order for a big batch?
The 10kg pack is the largest on offer, alongside 500g, 1kg, 2kg, 3kg and 5kg options for smaller orders.