Use the sliding scale to see how fat and classification changes the assessment of the lamb.
Assessing conformation
To gauge an animal’s conformation take into account the depth and thickness of the round, fullness of the loin, and thickness of the flesh over the shoulder. Remember, carcase classification is an assessment of three areas: round, loin and shoulder. When the three parts differ, the classification for two of the three is applied.
Assessing fatness
Whenever possible, handle animals over the loin on the left side as seen from behind. Kidney fat, under the tips of the transverse processes, on the right hand side can be misleading in assessing fat cover. Use just the tips of fingers, to feel fat depth over the underlying muscle and bone at each of the handling points. As animals get fatter, the ends of the transverse processes (bones) over the loin and pin bones, as well as the shoulder blade ridge, become more rounded. The hollows between the ribs and shoulders fill up completely at the highest fat levels. Hide thickness varies with breed. Consider this when assessing fatness, particularly over the tailhead, loin and ribs.