New Zealand Fresh Bone-In Lamb Shoulder
Premium bone-in shoulder cut from grass-fed New Zealand lamb, supplied fresh. Falls under HTS 0204.22.20.10 for fresh/chilled lamb shoulders with bone, supporting large U.S. imports under quota. Noted for lean profile and flavor.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If reclassified as beef trimmings erroneously
Species-specific: sheep/goat only in 0204; beef in 0202—common error in mixed shipments.
If rendered into meat meal
Processed non-edible byproducts to Chapter 23; Chapter 2 excludes unfit-for-consumption meats per notes.
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Import Tips & Compliance
• Confirm NZ exporter registration with FSIS; ineligible plants cause immediate rejection
• Declare as 'other cuts with bone in' precisely; generic 'lamb meat' invites CBP reclassification
• Monitor quarterly quota usage, especially post-holiday peaks when NZ shipments surge
Related Products under HTS 0204.22.20.10
Fresh Lamb Shoulder Blade
A bone-in cut from the upper foreleg of a young sheep, typically fresh or chilled, weighing around 4-6 pounds. Classified under HTS 0204.22.20.10 as 'shoulders' of lamb (sheep under one year old) with bone in, distinct from other sheep meat cuts. Ideal for slow roasting or braising due to its marbling and connective tissue.
Chilled Bone-In Lamb Shoulder Roast
Whole bone-in shoulder from lamb, chilled to preserve freshness, often prepared as a roast cut. Fits HTS 0204.22.20.10 for other bone-in cuts of fresh/chilled lamb shoulders, excluding specific primal cuts like leg or loin. Popular in ethnic cuisines for holiday meals.
Australian Chilled Lamb Shoulder
Bone-in lamb shoulder sourced from Australia, chilled for export. HTS 0204.22.20.10 applies to such quota-eligible lamb shoulders, fresh or chilled with bone in. High demand for BBQ and roasting in U.S. markets.
Fresh Lamb Forequarter Shoulder
Bone-in shoulder portion from the lamb forequarter, fresh and untrimmed. Classified precisely under HTS 0204.22.20.10 as lamb shoulders with bone in, part of 'other cuts' in fresh/chilled sheep meat. Used by butchers for further sub-primal fabrication.