Lamb » Diced and Minced Lamb » Mince Lamb

Mince Lamb

Ref. MBG 4th addition

Prepared from any combination of cuts which will produce a satisfactory end product including lamb trimmings but excluding head meat or offals, bones cartilages, large blood vessels, backstrap gristle, glands and meat with dark discolouration. The fat content of the mince should not exceed 5% when measured chemically or as specified.

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