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71 to 80 of 1000 for Lamb Tongue (Cooked, Braised)
Lamb Shoulder Blade (Trimmed to 1/8" Fat, Choice Grade, Cooked, Braised)
Lamb or Mutton, Rice and Vegetables in Gravy (Mixture)
Lamb Shoulder Arm (Trimmed to 1/4" Fat, Choice Grade, Cooked, Braised)
Lamb Shoulder Arm (Trimmed to 1/8" Fat, Choice Grade, Cooked, Braised)
Braised or Boiled Beef Pot Roast (Lean and Fat Eaten)
Lamb or Mutton and Potatoes with Tomato-Based Sauce (Mixture)
Lamb or Mutton Stew with Potatoes and Vegetables in Gravy
Pork Kidneys (Cooked, Braised)
Pork Liver (Cooked, Braised)
Pork Lungs (Cooked, Braised)
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