TYPES AND MARKET CLASSES OF LIVE STOCK 221 



rounded outlines. These features insure fineness in texture of 

 flesh, increase the dressing percentage, and add to the attrac- 

 tive appearance of the carcass; hence, quality is an important 

 factor in determining price. 



3. Fatness and fleshing. The reasons why a lamb should 

 be fat are: (1) Other things being equal, a fat lamb will dress 

 a higher percentage of carcass than a half -fat or thin lamb; 

 (2) the fat adds to the attractiveness of the carcass, making it 

 more inviting to the purchaser; (3) the fat carcass shrinks less 

 in weight in cooling out in the refrigerator, and the same is true 

 in cooking; (4) some external fat and fat deposited through the 

 lean meat improves the juiciness and flavor of the flesh. The 

 fleshing of the lamb should be deep, even, and firm, yet "springy." 



Fig. 63. Common or Cull Lambs. 



Lambs are seldom made too fat, but in the finishing of older 

 animals this is easily possible. The proper degree of fatness is 

 indicated by a thick dock, a mellow purse, thickness and smooth- 

 ness over the back and ribs, fullness at the neck and flanks, and 

 a plump, well-filled breast. 



4. Weight. The most desirable weight for the prime 

 lamb is 80 pounds. When spring lambs first appear on the 

 market they weigh little more than 60 pounds, but if they have 

 quality and finish they easily command top prices. During 

 summer months, consumers of mutton desire small cuts, and 

 this gives rise to a strong demand for lambs weighing 65 to 70 

 pounds. Native lambs showing the best form, quality, and 

 condition, and weighing 100 pounds occasionally sell as prime 

 lambs, although this is exceptional. As a rule, weight is of less 



