A VACUUM WRAPPED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.8G GUARDIAN ROSEMARY EXTRACT 08 AND 4.4G OF GARLIC EXTRACT POWDER MIXED WITH 372.2 GRAMS OF SUNOLA OIL. 30 G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A GREASY SURFACE ON THE MEAT AND A STRONG GARLIC SMELL WHEN OPENED, THE MEAT WAS NOT VISIBLY SEASONED OVER THE WHOLE SURFACE AND THE SENSORY TASTE TEST DID NOT CONFIRM THE SEASONING TO BE CLEARLY DISTINGUISHABLE BY TASTE.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 0204, 020422 AND 02042250.