Portion cost: 3. a leg of lamb weighs 10 pounds. it is boned, rolled, roasted, and carved. the losses are boning and rolling, 35 percent; cooking shrinkage, 30 percent; and carving loss, 5 percent. what is the amount of servable meat after carving? how many 3-ounce portions are obtained? 4. according to johnson and broton, if a club served 14,820 meals in a 30-day period, how