RoAdkiLL restaurant purchases oven$-$ready legs of lamb, Canada Grade AAA. They are used to produce $200$ gram portions of roast lamb. Over a period of several weeks, records were kept of the original weights, cooked weights, and salable weights of $15$ legs selected at random from the total number purchased. The records were used to complete cooking loss test calculations. All that info is summarized as follows:Original weight $(15$ pieces$)$:$61\mathrm{.}235$ kgPurchased @ $4\mathrm{.}63$ per kg$$283\mathrm{.}52$Cooked weight$54\mathrm{.}43$ kgSalable weight$34\mathrm{.}02$ kgYield factor $($salable weight$)55\mathrm{.}56\%$Using the preceding data, answer theStandard cost of a $200$ gram portion$$1\mathrm{.}67$following $($show your calculations$)$:Kilogram cost factor$1\mathrm{.}7991$Find the cost of a standard $200$ gram portionPortion cost factor$3607$at a new dealer price of $55\mathrm{.}50$ per kg$.$