0204.22.20 - Lamb

This classification covers lamb meat that is fresh or chilled, specifically originating from sheep (excluding goats). It encompasses cuts of lamb that include bone and are not further specified by name. The primary differentiator for this sub-category is the presence of bone within the lamb cuts, distinguishing it from boneless preparations within Chapter 0204.

Distinguishing this from its sibling category, 0204.22.40.00 (Other), which is also for "Other meat of sheep, fresh or chilled: Other cuts with bone in," this specific heading 0204.22.20 refers to "Lamb" meat. While both are fresh or chilled sheep meat cuts with bone in, the distinction lies in the "Lamb" designation, implying meat from young sheep, as opposed to potentially older sheep that might fall under a broader "Other" sheep meat classification if not explicitly defined as lamb.

Within this category, further subdivisions exist to provide greater specificity. These subcategories include shoulders, legs, loins, and other distinct cuts, all of which are lamb meat with bone, fresh or chilled. These more granular classifications allow for precise identification based on anatomical origin of the cut, ensuring accurate tariff application for various lamb preparations.