Lectures On Feeding Care And Management of Live Stock volume 2

Willard John Kennedy

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All lambs do not fatten as smoothly or as uniformly as herein indicated. In most lambs, however, the worst defect is bareness of the loin and light- ness in the hindquarters. With these parts well covered and fully developed, a rather sharp shoulder and peaked brisket may be overlooked. Not only should the flesh be even over the valuable cuts, but it should be firm. Very often it will be found that soft rough patches will be present about the head of the tail, o~ving to the depositing of too mu...ch soft flesh on the back, which may slip from there on the over- ripe lamb and gather at the flank or along the sides in long soft rolls. " At one hundred pounds weight the lamb should be fat in order to suit the demands of the market. The judge decides as to condition usually by the thickness of loin, scrag and fullness of cod or flank. The carcass of mutton is divided into seven cuts: leg or gigot, loin, rib, breast, neck or scrag, shoulder, shank, valued as follows: leg lOc, loin 9c, rib 9c, breast 2c, shank 2c, shoulder 2c, and neck Ic.

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