lamb

Question 1

part 1

Answer 1

shoulder

Question 2

part 2

Answer 2

ribs

Question 3

part 3

Answer 3

loin

Question 4

part 4

Answer 4

tail (dock)

Question 5

part 5

Answer 5

legs/feet

Question 6

shoulder

Answer 6

neat and compact, eye muscle developed and extended well forward, not narrow or lacking flesh

Question 7

ribs

Answer 7

light covering, individual ribs easily detected, not to lean (bare, no meat) not to fat (individual ribs undetectable)

Question 8

loin

Answer 8

spinous and transverse processes felt as corrugation with light pressure, good width and fullness of eye muscle.

Question 9

tail/dock

Answer 9

individual bones easy to detect with light pressure, not to lean (narrow and bones bare), not to fat (broad, soft, individual bones undetected)

Question 10

legs

Answer 10

broad, well filled to shank (top of leg)

Question 11

feet

Answer 11

not lame, overgrown clees, down on pasterns

Question 12

key words

Answer 12

lean, compact, neat, broad, width length depth, fullness