GRADE OF DRESSED LAMB AND MUTTON 35 
GRADES OF LAMB LEGS 
Prime. — Prime grade lamb legs are short, plump, thick, and full. 
Bones are soft and red. The outer covering of fat is smooth and even 
and extends well over the rumps and thick part of the legs and dimin- 
ishes gradually toward the shanks. All fat is white or slightly cream 
colored and firm but not brittle. Interior fats are plentiful in the 
crotch. The lean flesh is fine grained, firm, velvety, and has a light 
pink color. 
Choice. — Choice grade lamb legs resemble Prime grade lamb legs in 
most respects. They may be slightly deficient in thickness or plump- 
ness, but more often lack the smoothness and evenness of fat distribu- 
tion found on Prime grade legs. In all other respects differences be- 
tween the two grades are only slight. The flesh is firm, fine grained, 
and light pink in color. Bones are soft and red. 
Good. — Good grade lamb legs are relatively short but may be slightly 
deficient in thickness or fullness as compared with Choice grade legs, 
and are usually more tapering. There is moderate covering of white 
fat over the rumps, diminishing sharply toward the shanks. Interior 
fats are plentiful in the crotch. Bones are soft and red. The flesh is 
moderately firm, fine grained, and light pink in color. 
Commercial . — Commercial grade lamb legs are moderately long and 
tapering and lack the plumpness of the better grades. Fat is scarce 
and except for small spots or patches on the rumps and in the crotch 
is generally lacking elsewhere. Bones, although soft, lack some of the 
redness of those found in better-finished carcasses. The flesh is usually 
inclined to be soft, only moderately fine grained, and slightly dark. 
Its color varies from light to dark pink. 
Utility. — Utility grade lamb legs are long, thin, and tapering. 
Bones are soft but prominent and lack redness. Fats are generally 
scarce. There may be slight traces or streaks on the thicker parts of 
the legs and in the crotch. The flesh is coarse, soft, flabby, and inclined 
to be watery. It has a dull, dark cast inclining somewhat to a brown- 
ish tinge. 
Cull. — Cull grade lamb legs are not offered generally for fresh -meat 
consumption. They are long, thin, and dished or sunken. Bones are 
prominent, soft, and lack redness. Visible fat is usually almost en- 
tirely lacking. The flesh is soft, flabby, watery, coarse, and dark. 
GRADES OF LAMB LOINS 
Prime.— Prime grade lamb loins are broad, thick, full, and well 
developed. Flanks are thick and have a high percentage of fat. The 
bones of the spinal column are soft and red. The outer covering of 
fat is moderately thick, smooth, and evenly distributed, extending 
well down over the flanks. The thin strips of lean under the fell are 
sharply defined and in striking contrast to the rest of the surface. 
Interior fats are plentiful but not wasty, and kidneys are well and 
evenly covered. All fats are white or slightly creamy, of excellent 
quality, and firm but not brittle. The flesh is firm, fine grained, velvety, 
and light pink in color. 
Choice. — Choice grade lamb loins resemble Prime grade loins closely 
but may be slightly deficient in conformation. Flanks are fairly thick 
