0204.22.20.20 - Legs

This HTS category, 0204.22.20.20, specifically classifies "Legs" of lamb. This refers to the hindquarters of lamb, including the bone, which are typically prepared for culinary use. The classification applies to lamb meat that is either fresh or chilled, and falls under the broader heading of "Other meat of sheep, fresh or chilled."

This subcategory is distinct from its siblings by its anatomical definition. "Shoulders" (0204.22.20.10) refer to the forequarters, while "Loins" (0204.22.20.30) comprise the upper rear portion of the animal. "Other" (0204.22.20.90) would encompass any remaining cuts with bone in that do not fit the specific descriptions of legs, shoulders, or loins.

As this is a leaf node in the HTS structure, there are no further subcategories. Therefore, classification within this code relies solely on the accurate identification of the product as a lamb leg with bone in, fresh or chilled, distinguishing it from other lamb cuts or meat from adult sheep.