ÂéãÝÇ ÙÇë ¨ »ÝóÙûñùÝ»ñ (Ð³í ·ñÇÉÇ Ñ³Ù³ñ, ÑݹáõѳíÇ µáõ¹ ¨ è»ñ, ѳíÇ ¨ ÑݹáõѳíÇ ÏÇë³ý³µñÇϳïÝ»ñ)
î³í³ñÇ ÙÇë ¨ ï³í³ñÇ »ÝóÙûñùÝ»ñ (î³í³ñÇ ÉÛ³ñ¹` ³ÙµáÕçáõÃÛ³Ùµ ¨ Ïïñ³ï³Í, ï³í³ñÇ ëÇñï, ÏÇë³ý³µñÇϳïÝ»ñ ï³í³ñÇ,)
Êá½Ç ÙÇë, Ëá½Ç »ÝóÙûñùÝ»ñ (Êá½Ç ÉÛ³ñ¹, ÙÇë §åÇÏÝÇϦ, Ëá½Ç ÏÇë³ý³µñÇϳïÝ»ñ)
Lamb (shoulder, rib, loin, leg)
ÓáõÏ, Íáí³Ùûñù (herring, salmon, hake, mackerel, scad, cod and so on)
Øë³ÙûñùÝ»ñ ³ñ¹Ûáõݳµ»ñ³Ï³Ý í»ñ³Ùß³ÏÙ³Ý Ñ³Ù³ñ (Ø»ù»Ý³Û³Ï³Ý ÷Éí³ÍùÇ ÃéãÝÇ ÙÇë, ѳíÇ ÉÛ³ñ¹, ÃéãÝÇ ÑÇÙݳÏÙ³Ëù ¨ ³ÛÉÝ)
Øë³Ùûñù (Üñµ»ñßÇÏ, »ñßÇÏÝ»ñ, ë³ñ¹»É³ïÝ»ñ, ³åËï³Í ÙÇë ¨ ³ÛÉÝ)
