CHAPTER XLVII 



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, irrespective of size of body or kind of fleece. 



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, deep body, indicating large digestive 

 capacity, full, heavy leg of mutton, and short legs. 



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

 the 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 wide in front, and 

 the brisket prominent and well rounded out, showing a vigorous 

 constitution and strong fleshing qualities. The whole front of the 

 bosom should show a pronounced breadth as well as fullness in 

 all the lines, blending neatly with the shoulders. 



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 

 should be wide and smoothly covered, and then, further down, well- 

 rounded crops and full front flanks are to be looked for. Sunken 

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