GRADES OF DRESSED LAMB AXD MUTTON 35 
GRADES OF LAMB LEGS 
Prime or No. Al. — Prime or No. Al grade lamb legs are short, 
plump, thick, and full. Bones are soft and red. The outer cover- 
ing of fat is smooth and even and extends well over the rumps and 
thick part of the legs and diminishes 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 or No. 1. — Choice or No. 1 grade lamb legs resemble Prime 
grade lamb legs in most respects. They may be slightly deficient in 
thickness or plumpness, but more often lack the smoothness and even- 
ness of fat distribution found on Prime grade legs. In all other re- 
spects differences between the two grades are only slight. The flesh is 
firm, fine grained, and light pink in color. Bones are soft and red. 
Good or No. 2. — Good or No. 2 grade lamb legs are relatively short 
but may be slightly deficient in thickness or fullness as compared to 
Choice grade legs, and are usually more tapering. There is a 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- 
Medium or No. 3. — Medium or No. 3 grade lamb legs are moder- 
ately 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 car- 
casses. The flesh is usually inclined to be soft, only moderately fine 
grained, and slightly dark. Its color varies from light to dark pink. 
Plain or No. 4- — Plain or No. 4 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 brownish tinge. 
Cull or No. 5. — Cull or No. 5 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 entirely lacking. The flesh is soft, 
flabby, watery, coarse, and dark. 
GRADES OF LAMB LOINS 
Prime or No. A 1. — Prime or No. A 1 grade lamb loins are broad, 
thick, full, and well developed. Flanks are thick and haA'e a high per- 
centage 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 clown 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 or No. 1. — Choice or No. 1 grade lamb loins resemble Prime 
grade loins closely but may be slightly deficient in conformation. 
