Bones with many splinters and not cut cleanly
Too much fat for a leg
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Fresh Halal British Boneless Leg Meat Skin-On - Red Tractor Approved
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Fresh Halal British Boneless Leg Meat Skin-On - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Boneless leg meat is the whole chicken leg's dark meat, boned out and diced ready for the pan, sold in packs from 500g up to a 10kg case. Certified Halal and slaughtered by the non-stunned method, it carries richer flavour than breast with no carving needed before cooking — good for curries, stir-fries and skewers.
What dice sizes does this leg meat come in?
- Whole, uncut
- Diced 50-60g
- Diced 20-30g
- Diced 10-15g
Packs run 500g to 10kg, and a frozen pack needs about 12 hours in the fridge to thaw before cooking.
How do you cook this leg meat?
Leg meat takes heat better than breast, staying moist through a hard pan-fry or a curry simmer. The 10-15g dice sears in minutes, much like wing meat off the bone, while the 50-60g dice takes 15-20 minutes to soften through.
Isn't this just a whole chicken leg?
No — a whole leg keeps the bone in and needs carving at the table. This is that same meat boned out and diced into 50-60g, 20-30g or 10-15g pieces, with no knife needed before it cooks.
Boneless Leg Meat FAQs
What's a single portion?
A portion is a handful of the 20-30g dice or two of the 50-60g pieces — a 500g pack feeds two.
There's no single piece weight here, so portion by pack size instead: a 500g pack suits one or two people, a 2kg pack works for a family of four to six, and the 10kg case is built for catering orders.
Frozen packs take around 12 hours in the fridge to defrost fully before you cook them.
Once thawed, cook the meat promptly rather than putting it back in the freezer raw.
Typical values per 100 g (raw):
| Energy | 237 kcal |
|---|---|
| Protein | 16.69 g |
| Fat | 18.34 g |
Basis: chicken dark meat with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
Quick pan curry: sear the 20-30g dice hard, then let it simmer in a spiced tomato base for 15-20 minutes until it softens through.
Charred skewers: thread the 50-60g dice onto skewers and grill hot and fast for a wing-style char on the outside.
Fast stir-fry: toss the 10-15g dice into a hot wok for a couple of minutes with garlic and chilli.
The leg's darker, richer flavour suits curries such as jalfrezi or karahi, where it holds up to a long simmer better than breast does.
It also works well diced onto skewers for a tandoori-style grill, or stir-fried wing-style with a sticky glaze.
How much of this leg meat makes a portion?
There's no single fixed weight, since the dice runs anywhere from 10-15g up to 50-60g. As a rough guide, a 1kg pack of the 20-30g dice will cover three to four adults in a curry.
Which dice size is simplest to portion?
The 20-30g dice sits in the middle — big enough to count by eye, small enough to cook through fast — which is why most cooks reach for it when portioning a curry or stir-fry.
What size pack suits a family meal?
A 2kg pack is a solid starting point for four to six people; the 500g pack suits one or two, and the 10kg case is built for catering-scale orders.
Does dice size change how much I need per person?
Smaller dice (10-15g) cooks down faster and can look like less on the plate, so many cooks order a bit more of the small dice than they would of the 50-60g size for the same headcount.