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Chicken Boneless Leg – Cage-Free | Australia | 400g
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Steggles cage-free chicken boneless leg, 400g, skin-on. Halal certified. No added hormones. More flavour than thigh fillet with easy cooking: the skin crisps up on a hot grill or in the oven. Try our Garlic Roasted Chicken recipe for inspiration.
Description
About this cut:
Cage-free chicken boneless leg from Steggles farms, Australia, 400g. Skin-on, bone-out: the whole leg, thigh and drumstick together, with the bone removed. More flavour than thigh fillet with easy carving, and the skin crisps up well on a hot grill or in the oven.
Where it comes from:
Raised on Steggles farms across Australia. Cage-free, raised in large barns with easy access to food and water. No added hormones. Halal certified.
How it gets to you:
Portioned and blast frozen in Australia. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Bake at 200°C for 30 to 35 minutes skin-side up until the skin is golden and crisp. Grill over medium-high heat for 6 to 7 minutes per side. Score the thickest part to check doneness. Try our Garlic Roasted Chicken recipe.
Good to know
- Origin: Australia (Steggles cage-free farms)
- Cage-free; Halal certified; no added hormones
- 400g per pack; skin-on, bone-out; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition per 100g: energy 620kJ, protein 17.6g, fat 8.7g of which saturated 2.6g, carbohydrate 0g, sodium 64mg
- Reference values per 100g. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Chicken range.
Frequently asked questions
It is the whole leg, thigh and drumstick together, with the bone removed and the skin left on. That gives you dark meat flavour and crisp skin without any carving. The Meat Club sells Steggles cage-free boneless leg in 400g packs, Halal certified, blast frozen in Australia and shipped frozen to Singapore.
A 400g pack typically serves 2 people as a main, since the bone-out format means less waste than a bone-in cut of the same weight. It works well roasted whole and sliced, or portioned before cooking for smaller servings. Bake at 200°C for 30 to 35 minutes skin-side up until the skin is golden and crisp.
Bake at 200°C for 30 to 35 minutes skin-side up until the skin is golden and crisp, or grill over medium-high heat for 6 to 7 minutes each side. Score the thickest part to check it is cooked through to 74°C. Thaw in the refrigerator overnight and pat the skin dry before cooking.
Yes, the bone-out shape makes it straightforward. Lay the leg skin-side down, spread a stuffing along the centre, roll it and tie at 3cm intervals. Roast at 200°C for 35 to 40 minutes until the centre reaches 74°C, then rest for 10 minutes before slicing. A 400g pack serves 2 people.
Each 100g carries around 17.6g of protein and 8.7g of fat, with 620kJ of energy and 64mg of sodium, pending supplier testing. A 400g pack therefore holds roughly 70g of protein.
