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Lamb Shoulder Blade (Trimmed to 1/4" Fat, Choice Grade)
Lamb Loin (Trimmed to 1/8" Fat, Choice Grade)
Lamb or Mutton Stew with Potatoes and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Lamb Ribs (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Shoulder Whole (Arm and Blade, Trimmed to 1/8" Fat, Choice Grade)
Lamb or Mutton Stew with Potatoes and Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Lamb or Mutton Stew with Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy, No Potatoes)
Lamb or Mutton, Rice and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Shank Half, Lean Only, Trimmed to 1/4" Fat, Choice Grade)
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