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201 to 210 of 1999 for Lamb Chop
Australian Lamb Leg (Center Slice, Bone-In, Lean Only, Trimmed to 1/8" Fat)
Australian Lamb Shoulder Arm and Blade (Trimmed to 1/8" Fat)
Australian Lamb Shoulder Arm (Lean Only, Trimmed to 1/8" Fat)
Lamb Ribs (Trimmed to 1/4" Fat, Choice Grade, Cooked, Broiled)
Lamb Shoulder Arm (Lean Only, Trimmed to 1/4" Fat, Choice Grade, Cooked, Broiled)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/8" Fat, Choice Grade, Cooked, Roasted)
Lamb Ribs (Trimmed to 1/8" Fat, Choice Grade, Cooked, Roasted)
Lamb Shoulder Arm (Trimmed to 1/8" Fat, Choice Grade, Cooked, Braised)
Lamb Shoulder Blade (Trimmed to 1/8" Fat, Choice Grade, Cooked, Braised)
Lamb Foreshank (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
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