112 JUDGING SHEEP 



159. The Importance of Condition. Not only should 

 a lamb be well developed in the parts indicated to satisfy 

 the butcher, but the flesh should be uniformly deep over 

 the parts; this is a factor in giving a high percentage of 

 dressed weight which adds greatly to the profit of the 

 carcass. While it is very desirable that the lamb should 

 weigh about 100 pounds, it is even more so that the con- 

 dition should be equally satisfactory to produce the high- 

 est price. As indicating the progress of the lambs in the 

 feed lot in this particular it would perhaps be advisable 

 to follow them through their development. 



When put in the feed lot under proper conditions, 

 lambs will usually begin to show the influence of good 

 feeding at the end of the third or fourth week. During 

 this time they seem to be simply getting into good con- 

 dition to put on flesh, though it appears that some fat is 

 being deposited internally. Towards the end of that 

 time many of the lambs may be noticed standing leisurely 

 in the sun in a partially stretched posture. This pose in 

 the lambs is a delight to the shepherd. The fattening 

 process seems to extend from the internal regions, and is 

 first in evidence at the tail. It then passes along the back 

 over the shoulder and reaches the neck; from this line it 

 seems to extend down the sides and over the breast in 

 front. There are six main points at which its extension 

 seems most in evidence at the tail, middle of the back, 

 the neck, the flank, the purse and the breast, 



160. Judging Condition. Judges of condition handle 

 these different points and seem to arrive at the same con- 

 clusions from continued practice in observing the develop- 

 ment of any one of them, although a critical examination 

 will reveal that sheep sometimes fatten unevenly and may 

 be good in one or more of these points and comparatively 

 deficient in others. By feeling the tail head some will 

 form their opinion as to the degree to which the lamb 



