-
LAMB BREAST BONELESS – 209
-
LAMB BREAST BONE IN – 209
-
LAMB CHEEKS –
-
LAMB BELLY BONELESS
-
LAMB SWEETBREAD –
-
LAMB RIBS BREAST BONE OFF – 209A
-
LAMB NECKS SPLIT TRIMMED 2-2.5″ THICK –
-
LAMB TONGUE –
-
LAMB BONE FEMUR –
-
LAMB SHOULDER BONELESS BRT – 208
-
LAMB STEW BONELESS – 295
-
LAMB NECKS WHOLE –
-
LAMB SHOULDER BONE IN SQUARE CUT – 207
-
LAMB KIDNEYS –
-
LAMB GROUND BULK 80/20 – 1296 2/5 LB CS
-
LAMB GROUND BULK 80/20 – 1296 3/5 LB CS
-
LAMB GROUND CHUB 80/20 – 1296 10/1 LB CS
-
LAMB TOP SIRLOIN BONELESS TRIMMED AUSTRALIAN – 234G
-
LAMB TOP SIRLOIN BONELESS TRIMMED – 234G
-
LAMB TENDERLOIN AUSTRALIAN – 246 3-5 OZ EA
-
LAMB LOIN BONELESS FULLY TRIMMED AUSTRALIAN – 232C
-
LAMB LOIN CHOP END TO END – 1232A ALL 1″ TAIL
-
LAMB LOIN WHOLE BONE IN DOUBLE – 232
-
LAMB LOIN WHOLE BONE IN SPLIT – 232A