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Evaluating Degree of Finish
Ideally, lambs should be lean with 0.15 to
0.20 inch of backfat thickness. The desired backfat
thickness in lambs is less than that wanted in hogs
(0.60 inch) and steers (0.4 inch). Degree of finish
is influenced by the amount of muscling, frame size,
and stage of maturity. Be wary of small framed, light
muscled lambs, as they will tend to be too fat. Also
remember that fat sheep will be the widest over their
top. Lambs that are lean will be trim over and behind
the shoulders, and clean and neat through their underline.
Too Fat
This lamb in this picture exhibits several indicators
of too much fat. This lamb has a flat, wide top, a
sloppy, loose middle, and is very heavy fronted. When
judging a class of lambs, a good rule to follow is
that "fat sheep go last".
Ideal Finish
The rear view of this lamb shows that it is very
trim with its base width being at least as wide as
width of top. Again, fat sheep will be widest at the
top.
Ideal Finish
The lamb in this picture has great length and leanness.
This lamb is very clean and trim over and behind the
shoulder, and is also extremely trim and neat through
the underline.
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