220 TYPES AND MARKET CLASSES OF LIVE STOCK 



in the spring and where lambing is somewhat earlier than farther 

 north. The run starts about the middle of May, and continues 

 regularly after June 1. These Tennessee lambs are followed 

 by Kentucky lambs during July, and the central states and 

 western range lambs from July 15 to November 1. Then come 

 grain-fed spring lambs from about November 1 to June 1. These 

 are mostly range-bred stock fed in Colorado or in the cornbelt. 

 Colorado uses peas and alfalfa extensively in lamb feeding. 

 In Idaho, Montana, and other western states, lambs are frequent- 

 ly kept over and finished during fall and winter on hay. 



The grades of fat lambs are prime, choice, good, medium, 

 and common or culls. The grade of a lamb depends upon its 

 form, quality, condition, and weight. 



Fig. 62. Good Lambs. 



Prime lambs. Only the best lambs, or those that are 

 superior in form, quality, condition, and weight, are graded as 

 prime. They are used to supply the demands of the fancy city 

 market, hotel, and restaurant trade. 



1. Form. The buyer demands the form that shows the 

 most development of loin, back, and leg of mutton, these being 

 the regions of high-priced cuts. The lamb should be deep, 

 broad, short of leg, and free from paunchiness. Fullness and 

 smoothness of outline are important as indications of thickness 

 and evenness in fleshing. A rough, ungainly lamb dresses out 

 low and yields an unattractive carcass. Undocked lambs are 

 discriminated against on the market. 



2. Quality. The indications of quality are a medium- 

 sized, clean-cut head; fine ears; fine bone; and smooth, well- 



