CHAPTER XLIX 



THE MUTTON TYPE OF SHEEP 



The mutton breeds of sheep comprise two groups known 

 as the middle or medium wool and the long wool. While the 

 breeds within these groups materially differ in character, what is 

 known as the mutton type or form is essentially the same with 

 each of these groups. 



The general mutton conformation embodies the feature of the 

 best beef type, involving the compact, blocky form, the short 

 head and neck, broad, level back, full, heavy leg of mutton, deep 

 body, and short legs. 



The head is short, the mouth of ample size, nostrils large, nose 

 short and strong and often Roman with males, the eyes bright 

 and prominent, the forehead broad, the poll neat, and the ears 

 refined, short, and actively carried, indicating quality. Horns 

 do not as a rule prevail in this type and are not a necessary 

 consideration. 



The neck should be full and smoothly muscled, of fair depth, 

 level and short on top, and should blend in neatly at head and 

 merge nicely at the shoulder and neck vein. 



The shoulder is valuable for mutton, and should be neatly 

 placed with the blades not prominent at the top, this entire part 

 being smoothly covered with flesh. 



The breast on a superior mutton sheep is thick in front, and 

 the brisket is prominent and well rounded out, this showing a 

 vigorous constitution and strong fleshing qualities. The whole 

 front of the bosom should show a fullness and smoothness in 

 all the lines. 



The chest is most important, containing as it does the vital 

 organs, so that both thickness and depth are essential and in 

 keeping with the properly developed breast. The withers on top 

 must have width and be smoothly covered, and then further down 



375 



