A score card is suggested for the judging of lamb and mutton carcasses. To apply the score card, measurements have to be recorded on length of leg (F), circumference of buttock (D), width (A) and depth (B) of ‘eye muscle’ (m. longissimus dorsi) and depth of back fat (C) and rib fat (J). In addition, visual judgement is required of fat covering on leg (E), marbling (G) and texture and colour of eye muscle (H). Points are deducted beyond an optimum weight which differs for lamb and mutton carcasses respectively.
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Starke et al. (1961) studied this question.
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