172 JUDGING FAT SHEEP. 



Distinction should also be made by the judge between over- 

 ripe lambs, ewes and wethers where "slipping" has occurred, 

 as there is much waste to the butcher, who has to trim off 

 these rolls of waste blubbery fat in order to make his meat 

 presentable to the customer. 



Defects in the Mutton Form. The judge will often find 

 the mutton form deficient in one or more of the following 

 points. The shoulder instead of being round and well covered 

 on top will be pointed and bare. The backbone that should 

 be hidden underneath a covering of firm muscular tissue and 

 fat will stick up harsh and uncovered. A narrow, high, un- 

 covered loin is most undesirable. A short, narrow rump and 

 undeveloped leg-of-mutton will oftentimes accompany an 

 otherwise good carcass. 



