Selecting Market Lambs

Created by Marc R. Horney, Ph. D.August 23, 2000

University of CaliforniaCooperative Extension

Carcass Quality - Why is it important?

Major Factors Affecting Carcass Quality

Muscling

Fat Thickness

Age

Body Parts

Skeletal Structures

Wholesale Cuts

Retail Cuts

Lamb Evaluation

Proper Setup

Proper Setup

Front View

Width

Set

Straightness

Top View

Top View

Side View

Side View

Rear View

Rear View

Lamb Evaluation 1

Lamb Evaluation 1

LEA: 4.2Lrat:3.3FT: 0.23YG: 2.3Leg: 13.0

Weight: 135 lbs

LEA: 3.5Lrat: 2.8FT: 0.19YG: 1.9Leg: 12.0

Weight: 125 lbs

LEA: 2.4Lrat: 2.2FT: 0.15YG: 1.5Leg: 12.5

Weight: 113 lbs

Lamb Evaluation 2

Lamb Evaluation 2

LEA: 4.0Lrat:2.4FT: 0. 30YG: 3.0Leg: 12.0

Weight: 171 lbs

LEA: 4.2Lrat: 3.1FT: 0.23YG: 2.3Leg: 13.0

Weight: 135 lbs

LEA: 2.4Lrat: 2.2FT: 0.13YG: 1.3Leg: 12.0

Weight: 103 lbs

Growth Performance

Top/Bottom Pairs?

TG: 36 lbs

ADG: 0.39 lbs

TG: 30 lbs

ADG: 0.19 lbs

TG: 95 lbs

ADG: 1.03 lbs

TG: 94 lbs

ADG: 1.02 lbs

Top/Bottom Pairs11

22

33

44

Carcass

Top/Bottom Pairs?

LEA: 4.0FT: 0. 30YG: 3.0Leg: 12.0Index: 2.8

LEA: 3.7FT: 0. 31YG: 3.1Leg: 12.0Index: 2.9

LEA: 3.1FT: 0. 14YG: 1.4Leg: 13.0Index: -.36

LEA: 3.3FT: 0. 12YG: 1.2Leg: 12.5Index: -.41

Top/Bottom Pairs

11

22

33

44

Conformation

Top/Bottom Pairs?

Top/Bottom Pairs?11

11

22

22

ConclusionsSuggested Market Lamb Growth & Carcass Targets:

Finished weight (lbs) 115-140ADG (lbs/day) 0.6-1.0FT (inches) 0.15-0.25LEA (square inches) 2.5-4.0

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4-H or FFA MARKET LAMB PROJECT!!!

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