Ideal Market Lamb

Question 1

1. Ideal Market Lamb

Answer 1

Degree of Muscling
-long, wide loin is desirable
-hindsaddle should be greater in length and weight than foresaddle

Question 2

2. Ideal Market Lamb

Answer 2

Degree of Finish
-should be lean with little backfat thickness
-fat sheep will be widest over their top
-should be very, trim with base width at least as wide as top
-should be very clean and trim over and behind the shoulder, extremely trim and neat through underline

Question 3

3. Ideal Market Lamb

Answer 3

Balance and Style
-equal proportions of width, depth, and length
-should be wide and deep through rear (leg)
-tight and trim through front end
-majority of weight in is back half
-straight top line
-neat shoulder that blends smoothly into neck and ribs
-level rump structure, neat front, smooth at point of shoulder, clean, flat breast area, and very high neck set

Question 4

4. Ideal Market Lamb

Answer 4

Frame Size

Question 5

5. Ideal Market Lamb

Answer 5

Soundness and Structural Correctness
-correct set or angle to feet, legs and joints are extremely important
-evaluate by observing feet and patterns, hocks, knees, rump, and shoulders

Question 6

Phrases 1

Answer 6

-Large framed, well balanced
-long level rump
-muscular, thick, long loin
-deep, full bulging leg
-heavy boned
-trim middle
-correct set of legs
-muscular forearm
-clean turn of top
-bold spring of rib
-correct set of legs
-legs placed wide apart
-trim, firm finish
-deep, wide chest floor
-plump and full through center and lower leg

Question 7

Phrases 2

Answer 7

-square rump and dock
-straight topped
-trim fronted
-deep bodied
-long across stifle