Stockjudging Guidelines: Butchers' Lambs
PROCEDURE IN JUDGING
Judging -a' gro'up'of"aJ1ilTiats 'consists 'of comparing them with ,the lQEA~_~LtnEttyR€_ ~n<t b~ tQ
which they belong, and then placing the one that most nearly approaches this idear at' the top'Of the,
class.
When you come up close to Inspect and handle, work over the amma! with method and in a certain
order, e.g. from head to tail. It is essential that you take advice and fully understand what is the
acceptable degree of fat cover on a five lamb and a famb carcase at the time of the competition.
Think carefully and consider first impressions.
Do not be in a hurry to place the animals, for it is dtfficult to make one go back on one's first
judgment. When ready, pick out the top and bottom animals, placing the second and third later.
If you are taking part in a competition, make quite certain of the time allowed for parade, judging from
a distance, and dose inspection and handling.
WHAT TO LOOK FOR
GOOD POINTS
High kUHng-out %
Flesh covering throughout
FuHn ss in the leg and chump
idth and flesh covering over loins
Broad throughout
Spring of rib
Potential eye muscle development
Wett-proportioned shoulders
Short neck carrying very little waste
REASON PLAN
BAD POINTS
Excess fat covering
Poor Uesh covering
(too lean)
~~rrOWlegS
Heavy shoulders
(
Usually, ~o minutes are allowed for giving Reasons, and the marks are commonty awarded
on the basis of Accuracy, 25; Compansons, 15; Style, 10. Competitors may, of courser make
~~:~. %~~gm~~lr~-P~~~~ij~~{r:~~~c_:rd$~~~<f:~-Y'~~ rel~Jre& 19- WHft~,~~~qs.Q.n~~ C!re~
1R~~JQf:l.,~ ~~9t)J9Q~ t11,rpQri~w' ~'~ wf· ,~rr ~§ l?Q~~i~Qr~1 ~9c;f, Qt:',~·.$.~S>V!9. try.to.have.ln.one's.
TTlmtJ.: q};I~~1 PlctuI~ QL, t~~ q:T:)l,maJ~-, obe' compared,
2 Make comparisons as much as possible ' compare live animals from head to tail
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3
4
5
6
7
(carcase - -tail to head) to maintain uniformjty to your Reasons.
Stand up strai:ght,·look atthe Judge, and- keep your hands out of your pockets.
Be careful to use the terms that apply to the different kinds of livestoc«, e;g; a teg-o.f-tambis
found onJy on alamb, and bullocks do not have hams.
Always try to use the fuU two minutes avaitabte when giving Reasons.
A white coat shoutd be worn at att times and should have at! buttons fastened.
Always thank the Judge at the end of your Reasons.
2nd (B)
3fd (X) to 2nd (B)
4th (Y) to 3rd (X)
Mr Judge, these are my reasons for ptacing the ring of four butchers fambsin the order A, B, X, Y.
J placed A fjfSt: - oescnbe and compare to rest of class as to why it was the outstanding lamb ,in the
ring of four.
Then compare
NB. Remember, there is sometimes a good point on your last lamb, which should be mentioned.
EXAMPLE REASONS
Mr Judge, • place this ring of four prime butchers' lambs in the following order, Al Bl X, Y.
1 I placed A first, the most outstanding T exel cross Jamb in the class. This Jamb has a short
neck, set in a broad well-fleshed shoulder, which was carried through and over a firm, weU-
covered spring of rib.
Possessrng.theoutstanding tornrnthe class.the tremendous width and depth of fleshingrn ~ts
loin was carried through· to the rear ano,··together: withthe-fuJJness and shape in its leg, made
no doubt in my mind that thjs -Iamb will produce the most saJeable carcase.
2t placed B second, Again, a neat compact T exet lamb, firm and 1deafly finished for the trade.
Although weU fleshed through its shoulders and over its ribs, its rack of width compared to A
was shown fuUy in its loin, Again, wett rounded fegs, but tacked the depth, shape and width of
fleshing in A's tegs. OveraU, a wett-bafanced\famb, carrying very titHe waste throughout and
win, again, provide a very safeabfe carcase, \
3 I placed X third, a longer, leaner lamb lacking the conformation of my first two, A and B.
Particularly lacking fleshing through the shoulder, across ITS ribs and over its loin, X's legs
were adequatelyfleshed, but ,lacked B's shape and fullness ~nthe gigot. A·largerframed Iamb,
handling leaner at the dock and not yet ~ach~lt -potential.
4 I placed V last. The shortest,llghte-st 1amo'in the class. Aithough adequately fleshed for
today's trade. when compared to the rest of the class.Jt jacked width through the shoulder.
~Rrtfl,9' ~friQ I~~K~: Q.QY~l nCi!ffQ\(v~~ lQin q-r:'9:,f:tJ1!11~s.,$.. Qf fleshing in .itslegs.
And those, Mr Judge, are my brief reasons .for placing thesetour butcners'Jarnes in the order of ~ B~
X, Y.
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