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231 to 240 of 2010
Cooked Hominy (Fat Added in Cooking)
Lamb Foreshank (Trimmed to 0.3 cm Fat, Choice Grade)
Cooked Green Peppers (Fat Added in Cooking)
Lamb Shoulder Arm (Trimmed to 0.3 cm Fat, Choice Grade)
Cooked Kale (Fat Added in Cooking)
Lamb Shoulder Blade (Trimmed to 0.3 cm Fat, Choice Grade)
Cooked Artichoke (Fat Not Added in Cooking)
Lamb Loin (Trimmed to 0.65 cm Fat, Choice Grade)
Cooked Asparagus (Fat Added in Cooking)
Lamb Ribs (Trimmed to 0.65 cm Fat, Choice Grade)
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