Class 3 AOD Market Lambs Side Views

Class 3 AOB Market Lambs Rear Views

Class 3 AOB Masket Lambs Side Rear Views

  • Official Placing = 4-3-2-1
  • Cuts = 2-4-7


4-3-2-1 is my placing on this class of market lambs.  I found the class to break into a close top pair a logical third and an easy bottom.  Ideally my class winner could have been longer bodied, nonetheless it's still 4 over 3 in my initial pair as 4 was the most complete, proportionally balanced lamb in the class.  The Oxford appearing lamb was easily the heaviest muscled being squarer through his rack, fuller and deeper to his loin edge and having more flare and expression to his inner and outer leg.  4 was also a leaner, trimmer, firmer appearing lamb that was especially leaner over his fore-rib.  Additionally he was a nicer balanced, squarer rumped lamb that was set higher in his neck junction.  These advantages should allow him to rail a thicker, meatier carcass with a higher yield of trimmed retail product.  I concede that 3 was a bigger framed, pounds heavier, higher performing wether, however, this doesn't offset the fact that he was heavy conditioned.


In reference to my intermediate pair it's still 3 over 2 as 3 more closely followed the pattern of my class winner in his muscularity and design.  He had a meatier turn to his rack, was wider through his loin and deeper through his twist.  Furthermore the Dorset appearing wether was a growthier, longer bodied, higher performing lamb that had an obvious advantage in weight per day of age.  He compliments theis growth advantage being a nicer balanced, straighter lined, neater shouldered lamb.  When taken to the rail he should hang a carcass with more total pounds of high priced, consumer preferred cuts.  I criticized the black faced lamb and left him third as he was short bodied, coarse shouldered and deep chested.


Nonetheless, I still easily placed 2 over 1 in my concluding pair as 2 was simply a wider based, heavier muscled lamb.  He had more dimension of muscle down his top and was fuller and squarer to his dock.  He was also a leaner, trimmer lamb that was nicer balanced being straighter in his lines and more nearly level in his rump.  2 should go to the hook with a more muscular, fat-free carcass and a more desirable yield grade.  I criticized 1 and left him last as the white lamb was the steepest-rumped, narrowest made, softest appearing lamb and when taken to the rail should hang the highest trim, lowest yielding, least desirable carcass in his class today

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