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71 to 80 of 1000 for Cuisine Solutions Lamb Shank
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/8" Fat, Choice Grade, Cooked, Roasted)
Lamb or Mutton, Rice and Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade, Cooked, Roasted)
Lamb or Mutton Stew with Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy, No Potatoes)
Lamb or Mutton, Rice and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy, Mixture)
Lamb or Mutton Stew with Potatoes and Vegetables in Gravy (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Veal Shank (Lean Only, Cooked, Braised)
Lamb or Mutton Stew with Potatoes and Vegetables in Tomato-Based Sauce (Including Carrots, Broccoli, and/or Dark-Green Leafy)
Pork Leg (Shank Half, Cooked, Roasted)
Pork Leg (Shank Half, Lean Only)
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