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College of Agriculture
> Dept. of Animal & Range Sciences
>
Meat Science Lab >
Meat Judging
Department of Animal and Range Sciences
Lamb Carcasses
The thickness and distribution of external fat is the
major factor that influences lamb carcass cutability.
The fat thickness, on unribbed lambs is evaluated by
looking at the fat thickness over the outside leg, inside
leg, loin, loin edge, rack, shoulder and elbow pocket.
If the carcass is ribbed, start the evaluation at the
exposed ribeye and lower rib (body wall) and then evaluate
the same place as you would for an unribbed carcass.
Ideal fat cover corresponds to a carcass that has a
bluish tint (because of muscles that are visible through
fat and fell membrane) over the leg, sirloin, loin,
rack and shoulder. For carcasses that a bluish tint
is not observed, the shape and contour of the carcass
will help indicate the amount of fat deposited on the
carcass. A carcass with an exceptionally wide square
back is generally very fat. You should be able to see
the curvature of the loin to indicate less fat.
Muscling is evaluated in the leg, sirloin, loin, rack
and shoulder. The carcass should have a leg that is
thick, wide and full with the carcass narrowing a bit
into the loin and rack and then widening again at the
shoulder. Muscle shape should be visible in the carcass.
The most interesting aspect of lamb judging is balancing
the muscling and trimness. In general, the trimness
will be first followed by muscling. There are always
exceptions to the rule and a judge must carefully evaluate
the class to determine its placing.
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