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Lamb Shoulder Arm (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Shoulder Blade (Trimmed to 0.3 cm Fat, Choice Grade)
Chinese Cabbage (Bok-Choy, Pak-Choi) (without Salt, Drained, Cooked, Boiled)
Lamb (Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Loin (Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Ribs (Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Shoulder Blade (Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Loin (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Leg (Shank Half, Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
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