HS Code for Fresh bone-in lamb cuts

Fresh bone-in lamb cuts are classified under HS code 020422. This code falls within Chapter 2 of the Harmonized System, which encompasses meat and edible meat offal. Heading 0204 specifically covers the meat of sheep or goats. The subheading 020422 is dedicated to fresh or chilled cuts of sheep meat that include the bone. According to the Explanatory Notes, "fresh" meat is that which has not undergone any preserving process other than chilling. Chilled meat is defined as meat that has been cooled to a low temperature, generally around 0°C, without actually freezing. This classification excludes whole carcasses and half-carcasses, which are categorized under 020421. The distinction between lamb (young sheep) and mutton (adult sheep) is not always separated at the six-digit HS level in this category, though some national tariffs may differentiate them at the eight or ten-digit level.

Products Included

• Bone-in leg of lamb (fresh or chilled)
• Lamb chops and cutlets
• Rack of lamb
• Bone-in lamb shoulder
• Lamb loin chops

Common Misclassification

Common errors include using 020410, which is reserved for whole carcasses of lamb. Another frequent mistake is using 020423, which is the code for boneless sheep meat. Furthermore, if the lamb is frozen, it should be classified under 020442. It is also important to note that goat meat, while in the same heading, is classified under 020450, not 020422.

FAQ

What is the HS code for fresh bone-in lamb?

The HS code for fresh or chilled bone-in lamb cuts is 020422.

Does 020422 include goat meat?

No, goat meat is classified separately under HS code 020450, regardless of whether it is bone-in or boneless.