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When selecting fresh lamb, note the following qualities: • The younger the animal, the smaller the carcass and its corresponding meat cuts; at retail, most cuts are uniform size. /• The younger the animal, the v'piler the flesh color. Flesh should be firm and finegrained. • Marbling, which contributes to flavor and tenderness, is also an indication of increasing age. • Fat surrounding the lean will be whiter in the young animal, with a firm texture and slightly waxy eon• sistency. • Previously frozen prepackaged
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