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Lamb or Mutton Stew with Potatoes and Vegetables in Tomato-Based Sauce
Lamb or Mutton Stew with Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy, No Potatoes)
Lamb Leg (Shank Half, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb or Mutton Stew with Potatoes and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Lamb or Mutton, Rice and Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Lamb Foreshank (Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Shoulder Whole (Arm and Blade, Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Chop (Lean and Fat Eaten)
Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 0.65 cm Fat)
Lamb Brain (Cooked, Pan-Fried)
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