A VACUUM WRAPPED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.7G OF GUARDIAN ROSEMARY EXTRACT 08 TO 370G SUNOLA OIL. 30G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A SLIGHT ORANGE TINGE TO THE GREASY SURFACE OF THE MEAT 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.