List important areas to think about when selecting sheep; Describe what to look for in structural correctness; Explain why we need a structurally

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2 List important areas to think about when selecting sheep; Describe what to look for in structural correctness; Explain why we need a structurally correct mouth; Explain what type of performance data we look at when selecting for ewes; Select the top 5 ewes when looking at the performance data for 8; List the fleece characteristics to look for when selecting sheep;

3 Explain 5 ideal characteristics when judging market lambs; Describe what the hindsaddle is; Explain how to handle a lamb; Describe a lamb that is too thin; Describe a lamb that is correctly finished; Describe a lamb that is over finished; Explain how much an ideal market lamb should weigh; and Label the wholesale cuts of lamb.

4 Lamb or mutton production Wool production Feedlot Market (including show lambs)

5 Meat Production Heavy weaning lambs of acceptable grade and type Wool Production Clean weight and quality fleece are more important

6 Feeder Lambs Desirable type and quality, health and vigor, and performance in the feedlot Market Lambs Conformation, finish, and quality and yield of carcass

7 Body conformation and wool Production Records Pedigree Health and Vigor

8 Structural Correctness Frame Capacity Body composition Head Neck Shoulders Mouth Soundness

9 Legs should be straight, strong, and set wide apart on the corners of the body Walk with a long, free stride Allows them to adapt to range conditions Long, sloping shoulder, level rump, and correct positioning of the feet and legs Allows for freedom of movement

10 Important genetic factor Economical to maintain moderate-sized ewes Breed these ewes with larger frames rams to get market lambs of a desirable size and weight

11 Sprung in upper rib region and deeply ribbed Stand wide and have ample width through the chest floor Excess fat and condition creates an illusion of increased body capacity

12 Heavily muscled with minimum amount of fat cover Good body composition and strong eye appeal Desirable body composition for breeding lambs is the same for market lambs

13 Late maturing sheep have relatively long neck and head Broad forehead and ample width between eyes Ewe s head should be more refined than a ram s

14 Ewe Ram Photos from IMS.

15 Muscled, yet join neatly with top and blend in smoothly with the neck Coarse, prominent shoulders can cause lambing difficulties if inherited by offspring

16 Sound mouth and normal jaw Jaw should meet squarely and the incisor teeth in lower jaw should be centered on the dental pad in the upper jaw Jaw defects are highly heritable! May prevent gathering adequate forage

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18 EPDs and Performance Records are not used extensively in the sheep breeding industry Performance data may be used in Career Development Events DOB, Weaning Weight, Type of Birth & Rearing, fleece weight and spinning count

19 Weaning Weight indicator of growth and feeding efficiency Type of Birth Prediction of fertility Type of Rearing reared alone or with rearing mates

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21 Fleece quality is not important for market lambs Breeding sheep production 2 products: meat, and wool

22 Medium-wool fleece should be evaluated for presence of any black fiber or kemp Kemp is a chalky, white fiber that is hollow and does not dye well

23 Fineness Staple Length Belly Wool Density General Appearance Face wool

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25 Coarse fibers at shoulders and rump Look for uniformity of fleece throughout! Meet staple length requirements! Fine-wool = 2.75inches or longer Belly wool is short and less desirable Undesirable if this wool carries up high on the side Open fleece of belly and work upward on the side to detect how far the belly wool carries

26 Density is determined by opening the fleece and handling the wool Number of fibers per square inch of body surface Tip of fibers will probably be dirty, but the remaining should be bright, white and free of any colored fibers or kemp Open face ewes are more desirable Extra management with too much wool over the eyes

27 Major attention at: Muscle Finish Length Type Size and evidence of growth rate should be considered

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30 Major Consideration: Muscle Balance Correctness of finish Ideal lamb is heavily muscled and has a minimum amount of fat

31 Thick and meaty through: Loin Rump Leg regions Hindsaddle should have a high percentage of a sheep s weight Loin and leg combined Highest priced retail cuts

32 The loin should be deep, as well as wide, and the leg should be expressively muscled. Photos from IMS.

33 Trim in breast, middle, flank, and forerib Fullness in these areas indicate excess fat and condition Rib and loin should have a muscular shape to its top

34 Allows to properly assess the amount of muscling and finish Excess fat is undesirable! Always keep fingers together to get the proper feel Start at the front and handle down the top towards the rear of the lamb

35 Feel how much finish or fat cover is over the loin Measure actual width of top to determine amount of muscling or loin eye muscle More width and expression, coupled with leanness = desirable!

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38 Very prominent of sharp backbone Each rib will be sharp and very easy to feel Hollow feeling between each rib

39 Backbone can be easily felt but is not sharp Ribs can be felt but are not sharp to the touch No hollow feeling between the ribs

40 Handle very smooth over the top with the backbone not easily felt Ribs can be felt, but it will not be easy to distinguish between each rib

41 When handling for muscling, primary attention should be given to the length of the hindsaddle and rump and the circumference of the leg. Photos from IMS.

42 When measuring the hindsaddle, check the length from the last rib to the base of the dock.

43 Also check the length, width, and depth of loin, as well as, the length and width of the rump.

44 The leg should be handled for depth and volume of muscle, making sure to measure the leg s circumference.

45 Weights range from 100 to 160lbs Desirable market lambs weigh between 120 and 135lbs Desirable to gain at a fast rate, yet maintain acceptable leanness at the ideal slaughter weight

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47 Need to be free of excess fat More muscle = more total marketable product = more $$$

48 A muscular and correctly finished lamb: 1. Large framed 2. Long-sided 3. Long hindsaddle 4. Deep, muscular leg 5. Long, clean neck 1. Wide loin area 2. Wide through center and lower portion of leg muscle 3. Full lower leg (convex appearance) 4. Smooth shoulder

49 An overfinished and average muscled lamb: 1. Shorter-sided 2. Deeper in flank 3. Less fullness and expression of leg muscle 4. Softer handling 1. Width over top caused by fat cover over loin 2. Less expression of muscle in center and lower leg 3. Flatter-sided leg muscle

50 An underfinished and poorly muscled lamb: 1. Weak-topped 2. Smaller-framed 3. Shorter-sided 4. Sloped rump 5. Flat muscle pattern, lacks expression 1. Narrow over top 2. Less expression of leg muscling 3. Less total volume of muscle (concave appearance)

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52 Two halves that are free of knots Teats adequate in size, not too large for lambs Not pendulous so that it could be injured by the legs and brush

53 Free of knots Evenly sized Descend from body wall