HS Code for Prepared lamb

Prepared lamb is classified under HS code 1602.90. This classification is found in Chapter 16, which covers preparations of meat, fish, or other aquatic invertebrates. Heading 1602 is for "other prepared or preserved meat, meat offal or blood." The structure of 1602 includes specific subheadings for poultry, swine, and bovine meat, but lamb (meat of sheep) falls into the residual category 1602.90, which covers "other, including preparations of blood of any animal." To be classified under Chapter 16 rather than Chapter 2 (which covers fresh, chilled, or frozen meat), the lamb must have undergone processing that goes beyond the basic butchery processes. This includes cooking (boiling, steaming, grilling, roasting, or frying), seasoning, or being finely homogenized and prepared as a meat paste. Additionally, Chapter 16 applies to meat that has been prepared or preserved by processes not provided for in Chapter 2, such as canning or the addition of significant amounts of other ingredients, provided the preparation contains more than 20% by weight of meat or offal. This classification ensures that value-added food products are distinguished from raw agricultural commodities in international trade statistics and tariff applications.

Products Included

• Cooked lamb meat (e.g., roasted or boiled)
• Canned lamb stew (with >20% meat)
• Seasoned and pre-formed lamb patties
• Prepared lamb offal or blood products
• Lamb-based meat pastes

Common Misclassification

Prepared lamb is often misclassified under Chapter 2 (e.g., 0204.10 to 0204.43) if the user does not realize that seasoning or cooking moves the product to Chapter 16. Another common error is using 1602.50, which is specifically for prepared or preserved meat of bovine animals (beef). It is critical to distinguish between sheep (lamb/mutton) and bovine sources to ensure the correct application of 1602.90.

FAQ

What is the HS code for prepared lamb?

The HS code for prepared or preserved lamb is 1602.90.

When does lamb move from Chapter 2 to Chapter 16?

Lamb moves to Chapter 16 once it has been cooked, seasoned, or prepared in a way that exceeds the simple preservation methods (chilling, freezing, salting, drying, or smoking) allowed in Chapter 2.