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Lamb Brain (Cooked, Pan-Fried)
Lamb Foreshank (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Heart
Lamb Kidneys
Lamb Liver
Lamb Loin (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Ribs (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Shoulder Whole (Arm and Blade, Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Shoulder Arm (Trimmed to 0.3 cm Fat, Choice Grade)
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