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Bone-in rabbit leg and thigh from Spain. This will have you skipping along in no time.
Rabbit legs are the most exercised part of a rabbit, which means the meat can be tough if cooked incorrectly. Make sure to keep moisture in the meat!
To ensure a moist, tender result on these, rabbit legs are often braised slowly in liquid. You can then serve them as they are, or flake the meat off of the bone for use in a variety of dishes.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪