Northern View Ranch Sheep

SELECTING A MARKET LAMB

    When selecting a breeder to buy lambs from some important points need to be thought about. Is the breeder an honest, respected person that will truthfully answer questions and assist you should a problem arise? Good producers back their product and help 4-H and FFA participants with their questions and offer advice.

   When you are selecting lambs, keep in mind the final objective; production of a lamb with a high quality, lean, muscular carcass that is practically and economically produced. Most lambs should be slaughtered in a weight range of 105 to 130 pounds. Ideally, lambs should be slaughtered when they have from .1 to .2 inches of external body fat. The fat thickness range ensures that carcass quality is adequate, with minimal amounts of excess fat trim. The final weight achieved when lambs are finished will vary depending on breed, frame size and nutrition.

  A common fault in selecting market lambs is to select lambs that are of an extreme in a particular trait. Single trait selection for any type of livestock can quickly lead to decreased usefulness when other traits are measured. Therefore, lambs should be selected that are "well rounded" or complete.  These lambs would be above average in all respects, rather than exceptional in one trait and below average in all others.

   What is a complete lamb? A complete lamb is one that is above average in muscling, of adequate frame size to have economical gains and finish at a market acceptable weight and is structurally correct.

   When evaluating a young lamb to predict future muscle thickness, you need to keep in mind carcass economics. The highest priced cuts from a lamb come from the hind saddle or from the last rib back. Your lamb should show that it has depth and width through the loin, fullness and length through the rump, with a full, muscular leg and stifle.  The forearm area of lambs and fullness behind the shoulders are good indicators of future muscle development. A lamb is born with all the muscle fibers it will ever have, feeding or exercising will not make a lamb into something it is not genetically capable of being.

   Frame size in lambs is used to predict growth potential and to predict size (weight) when properly finished. Lambs should be from average to large in frame size, for their breed, for economical gains. Very small and very large frame size lambs should be avoided, as they often finish at weights that are not market acceptable. Frame size is often thought of as just height, when actually it includes body length and body capacity. Frame size can be compared to a rectangular box, with height, length and total volume all making an equal contribution. Lambs should be long in the hind saddle (loin and rump) region.

   Structural correctness refers to several traits. Your lambs should have sound mouths, (not parrot mouthed) normal eyes, and be free of any abnormalities. Feet and leg placement should be square with normal width and straightness. Furthermore, lambs should have strong pasterns and no foot problems.

   Balance or eye appeal is also desirable in your lambs. Eye appeal is very subjective but generally lambs should be level in the top line, straight and square over the rump, and not have extreme coarseness through the shoulder, neck and brisket area.

   When buying your lambs, make sure they are within a manageable weight range. They need to be at least two months old and heavy enough to attain their finished weight by fair time. Most lambs will gain from 0.5 to 0.75 pounds per day. However, do not make the mistake of buying lambs that are too heavy. Lambs that are held at maintenance too long get stale appearing. Ideally, your lambs should be within a weight range that will allow for normal growth to reach market weight by fair time.

Lamb Showmanship

A good showman is prepared for the proper presentation of an animal. Showmanship is the one area of livestock showing where the exhibitor has control. In showmanship, you are judged on your ability to control and present the lamb at its best.

      Advanced planning, practice, and hard work are keys to becoming a good showman. Lamb showmanship teaches many valuable lessons that are used in day-to-day life. These life skills include responsibility, learning about work and determination to reach a goal, succeeding graciously, and accepting setbacks with dignity. Winning takes practice at home and can become a reality by working with the lamb and having someone handle the lamb as a judge will at the show.

Appropriate Dress

Always practice good personal hygiene and dress neatly. Leather boots are preferred for safety and appearance. Wear clean jeans or slacks and a neat dress shirt or sport shirt; do not wear a T-shirt. Tuck in your shirt, and wear a belt for added neatness. Keep jewelry to a minimum.

      Leave caps and grooming equipment in the grooming area. (Make your final grooming touches on the lamb before the class is called.) Caps distract the judge's concentration; do not wear caps in showmanship. A neat appearance helps make a positive impression.

Show Time

Before a show, walk over the arena to find any low spots. Always set the lamb facing uphill if forced to stop in any low area. This will give the appearance of more extension through the front end of the lamb.

      Promptly enter the show ring, leading the lamb from the left-hand side. Small exhibitors may use a halter. Advanced exhibitors lead the lamb with the left hand under the chin and the right hand behind the ears. Keep the ears in an alert or forward position while on the move.

      Position the lamb straight in the side-by-side lineup. Quickly, yet smoothly, set the lamb so that all four feet are squared with the rear legs slightly back. Do not get down on your knees to set up a lamb; this causes you to have less control of the lamb. Small exhibitors may use a knee or feet to set the lamb's legs. By bumping the breastplate with the knee, smaller exhibitors can move the animal's rear legs back.

      Larger exhibitors can lift the front end of the lamb with a leg to move the lamb into proper position. Larger exhibitors can also use their hands to help set up the lamb. Set the rear legs first, and allow the lamb to push into your leg, then lift and set the front legs.

      Once the lamb is set up, keep its head held high, and locate the judge. Remain standing in front of your lamb when the judge is viewing the lambs from the rear. Push into the lamb so that muscle expression will appear in the rear leg. Never place your hand on the lamb's back or the base of its neck. This will obstruct the judge's view of the lamb's top. As the judge moves around to the right of the lamb, stay on the left and in front of the lamb.

      As the judge views the front of the lamb, move to the lamb's left side and face the judge. Hold the lamb's head erect with ears forward. Be sure to keep the lamb's head high and in line with its body. As the judge moves to the left of the lamb, move back to the front to give the judge a full view of the entire animal.

Handling the Lamb

Always be ready for the judge to handle the lamb. Train the lamb to brace or push against your leg; this is known as "driving" the lamb. By driving into your leg, the lamb's muscles tighten up, feel firmer, and appear large and pronounced. Train the lamb to respond to pressure when asked to drive as opposed to standing squarely in line. When driving the lamb, stand in front and hold its head securely with the lamb's nose tilted upward (Figure 1). Gently push back on the lamb with the inside of your leg placed on the lamb's breast and shoulder area.

      While driving the lamb, make sure all four feet remain on the ground. Never pick up your lamb so that its front feet are lifted off the ground while driving. This does not give you an advantage.

      A firm top is a must when driving the lamb. Exhibitors who fail to produce a firm handle on the lamb will place down the line. A judge expects an exhibitor to be able to drive and maintain proper positioning of the lamb.

Moving the Lamb

After handling all the lambs, the judge will want you to walk your lamb. Be sure your lamb is under control and between you and the judge. If the lamb will not move, gently reach back and lift up on the lamb's dock (Figure 2).

      When the judge requests, stop the lamb for a side view. Set up the lamb as discussed earlier. Allow plenty of room between you and the lamb in front. This gives extra room to work around the front of the lamb and keeps the lamb behind from crowding you on the profile.

      Stand in front and to the lamb's left side to maintain the profile position. Drive the lamb with your leg, applying enough pressure to maintain a level top. Extend the head and neck upward while keeping the ears erect. Keep the lamb's head in line with the rest of its body.

      Stay alert. The judge may handle the lamb again or motion for you and your lamb to move to another line. As lambs are pulled from the profile line, move forward to fill any resulting space. Reset your lamb, and watch the judge with each move forward. Once you are pulled to the placing line, remember the class is not over. Be sure to keep the lamb set up and looking its best.

      The judge may decide to place the lambs differently after one final look. Study Figure 3 to learn how to change positions if the judge asks you to move in the line. Be sure to set your lamb in a straight line from the first lamb set up (illustrated in Figure 3). Always turn your lamb to the right (clockwise) unless you are instructed to do otherwise.

      When the judge starts giving reasons, the class is over. Continue to work hard and display good sportsmanship. Congratulate the class winners and those who stood ahead of you. Offer encouragement to those that stand below, and by all means, remain a gracious and humble winner.

      Finally, remember this is a learning experience. Leave the show ring with your head held high, knowing that you gave your best effort. Learn from mistakes, watch other showmen, and improve your skills for the next show.

Figure 3       PICTURES ARE COMING SOON

 The next thing to look at is conformation. No matter what breed you should ideally be looking for lambs with:

• At least 50% of their length in the hind saddle
• A long and wide loin
• Well sprung ribs
• Strong Pasterns
• Legs that come down square on the four corners of the body
• A straight unbroken top line
• Deep Twist
• Adequate bone with muscle to match

Some things which are major defects and should be avoided at all costs are:

• Sickle Hocked
• Post legged
• Cow Hocked
• Bow legs
• Weak Pasterns
• Sway or Roach Backed

ADG is Average Daily Gain, the faster they put on weight the faster they get to market.
Loin length is measured between the last rib and the hip bone, width is measured from under the ribs in the loin area from side to side over the back.
Spring of rib refers to rib shape a well sprung lamb will be significantly wider in the rib than the shoulder.
Bone can be measured by looking at the lower leg. Heavy boned animals generally have more muscle (therefore more meat) then fine boned lambs.