1. Ovine

2. Lamb, Yearling, Mutton Lamb- Must be 1 year old or less Can be determined by… Fell- Thin waxy film on flesh Break joint muscle must be rough and ragged

3. Yearling Must be 1 to 2 years old Low quality Processed for grinding, moist cooking

4. Mutton Over 2 years of age Lowest quality Used for Wool

5. Grading of Ovine Thin shoulders, less active Short neck Fullness of meat- hips Too much fat- less yield

6. Quality Factors Pink Flesh Firm meat, not spongy Marbling Redness in bones- determines youth Grain- tight, fine

7. Grades of Lamb USDA Prime Choice Select/ good Utility, broken bones, etc Cull

8. 4 types of Lamb Baby Lamb- 20 lbs 2 months old Also Knows As Hot house Festive Easter

9. Types of Lamb Genuine Spring 50 lbs 5 months old A lot of bone, yield is poor Sent to retail stores

10. Types of Lamb Spring Lamb 75 lbs 7 months old Best yield

11. Types of Lamb Winter Lamb 110 lbs Less than 1 yr old Oldest, usually more fat

12. Primal Parts Leg Steamship leg of lamb Boned, Rolled, and Tied (BRT) Shis-ka-bob Sub Primal Parts Sirloin, Shank

13. Primal Parts Saddle or Loin Strip-loin chop Tenderloin

14. Primal Parts Rack Hotel Rack- Primal Rib area 8 ribs Best quality in the forequarter Uses  Crown Roast  Rib Chops  Frenched Chop

15. Primal Parts Chuck (Shoulder) Major uses Ground Lamb Stew

16. Primal Parts Brest Not a wholesale part Uses Denver Ribs