Method for removing a thigh bone from a defeathered whole leg poultry product, wherein the method comprises the following steps: - providing a defeathered whole leg poultry product which comprises: - a thigh (3; 103), which thigh (3; 103) comprises at least a thigh bone (6; 106) and thigh meat (5; 105), wherein the thigh bone (6; 106) has a knee side end (7; 107) and a hip side end (8; 108), and wherein the thigh bone (6; 106) comprises a knee side condyle (9;109), - a drumstick, which drumstick comprises at least a tibia bone and drumstick meat, wherein the tibia bone has a knee side end and a tarsal joint side end, - a knee joint, which knee joint comprises at least a connection between the thigh (3; 103) and the drumstick, in which defeathered whole leg poultry product, a transverse cut has been provided at the knee joint that extends generally in a direction transverse to the thigh bone (6; 106) and the tibia bone, which transverse cut extends from one side of the defeathered whole leg poultry product to a cut end which is located adjacent to the opposite side of the defeathered whole leg poultry product so that the thigh (3; 103) and the drumstick are connected to each other, by which transverse cut a drumstick side cut plane and a thigh side cut plane (21;121) are created, characterized in that the method further comprises the following steps: - while keeping the thigh (3; 103) and the drumstick connected to each other, changing the angle between the thigh (3; 103) and the drumstick by bending the defeathered whole leg poultry product at the knee joint and thereby opening the transverse cut at the knee joint and exposing the thigh side cut plane (21;121), during which bending the thigh meat (5; 105) remains on the thigh bone (6; 106) and the drumstick meat remains on the tibia bone, - while keeping the thigh meat (5; 105) and the drumstick connected to each other and while keeping the transverse cut at the knee joint bent open, removing the thigh bone (6; 106) from the thigh meat (5; 105) via the thigh side cut plane (21;121) of the transverse cut at the knee joint. - providing a defeathered whole leg poultry product which comprises: - a thigh (3; 103), which thigh (3; 103) comprises at least a thigh bone (6; 106) and thigh meat (5; 105), wherein the thigh bone (6; 106) has a knee side end (7; 107) and a hip side end (8; 108), and wherein the thigh bone (6; 106) comprises a knee side condyle (9;109), - a drumstick, which drumstick comprises at least a tibia bone and drumstick meat, wherein the tibia bone has a knee side end and a tarsal joint side end, - a knee joint, which knee joint comprises at least a connection between the thigh (3; 103) and the drumstick, in which defeathered whole leg poultry product, a transverse cut has been provided at the knee joint that extends generally in a direction transverse to the thigh bone (6; 106) and the tibia bone, which transverse cut extends from one side of the defeathered whole leg poultry product to a cut end which is located adjacent to the opposite side of the defeathered whole leg poultry product so that the thigh (3; 103) and the drumstick are connected to each other, by which transverse cut a drumstick side cut plane and a thigh side cut plane (21;121) are created, characterized in that the method further comprises the following steps: - a thigh (3; 103), which thigh (3; 103) comprises at least a thigh bone (6; 106) and thigh meat (5; 105), wherein the thigh bone (6; 106) has a knee side end (7; 107) and a hip side end (8; 108), and wherein the thigh bone (6; 106) comprises a knee side condyle (9;109), - a drumstick, which drumstick comprises at least a tibia bone and drumstick meat, wherein the tibia bone has a knee side end and a tarsal joint side end, - a knee joint, which knee joint comprises at least a connection between the thigh (3; 103) and the drumstick, in which defeathered whole leg poultry product, a transverse cut has been provided at the knee joint that extends generally in a direction transverse to the thigh bone (6; 106) and the tibia bone, which transverse cut extends from one side of the defeathered whole leg poultry product to a cut end which is located adjacent to the opposite side of the defeathered whole leg poultry product so that the thigh (3; 103) and the drumstick are connected to each other, by which transverse cut a drumstick side cut plane and a thigh side cut plane (21;121) are created, - while keeping the thigh (3; 103) and the drumstick connected to each other, changing the angle between the thigh (3; 103) and the drumstick by bending the defeathered whole leg poultry product at the knee joint and thereby opening the transverse cut at the knee joint and exposing the thigh side cut plane (21;121), during which bending the thigh meat (5; 105) remains on the thigh bone (6; 106) and the drumstick meat remains on the tibia bone, - while keeping the thigh meat (5; 105) and the drumstick connected to each other and while keeping the transverse cut at the knee joint bent open, removing the thigh bone (6; 106) from the thigh meat (5; 105) via the thigh side cut plane (21;121) of the transverse cut at the knee joint.