0204.23.20.00 - Lamb

This HTS subheading specifically covers boneless meat derived from lambs. "Lamb" in this context refers to sheep meat from animals not yet one year old or from sheep of the species *Ovis aries* from carcasses of which, in the final stage of the meat inspection, the two scapular cartilages (of the shoulder blade) have not ossified. This designation is crucial for distinguishing lamb from mutton, which falls under a different classification.

At this level, the distinction from sibling categories is important. While sibling categories might also cover other types of sheep meat or related products, this specific subheading is limited to boneless lamb. The "boneless" criterion means that all bones, including the femur, tibia, and rib bones, have been removed from the cuts.

As this is a leaf node within the HTS classification system, there are no further subcategories to introduce. Therefore, classification at this 10-digit level relies on definitively identifying the product as boneless lamb meat, adhering to the definitions outlined within Chapter 2 of the Harmonized Tariff Schedule. This ensures accurate and consistent import/export declaration for these specific meat products.