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Lamb Tongue
Lamb Foreshank (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Liver (Cooked, Braised)
Lamb (Trimmed to 1/8" Fat, Choice Grade)
Lamb Ribs
Lamb or Mutton, Rice and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Lamb or Mutton Stew with Potatoes and Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Lamb Loin (Trimmed to 1/8" Fat, Choice Grade)
Lamb Heart (Cooked, Braised)
Lamb or Mutton Stew with Potatoes and Vegetables in Tomato-Based Sauce
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