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Evaluating Degree of Muscling
Degree of muscling should first be evaluated
through the center of the leg for thickness. The second
place to examine the lamb is width between the rear
feet when it is on the move or standing. It is very
important to compare base width, or width at the ground,
to top width, and in heavy muscled lambs these should
be equal. Be careful to not be tricked by additional
thickness due to fat cover. Visually judging tops can
be very risky, and is not recommended on fat animals.
Other areas to evaluate when determining degree of muscling
include length of hindsaddle (the loin and the leg),
width and length of loin, and the shape over the rack
(a grooved shape to the rack is desired)
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