SHEEP SELECTION

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SHEEP SELECTION
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Common Sheep Terms

• Ram
• Male sheep used for reproduction
• Ewe
• Female sheep used for reproduction
• Lamb
• Young sheep
• Male Ram Lamb
• Female Ewe Lamb

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Common Sheep Terms

• Wether
• Castrated male sheep
• Lambing
• Giving birth
• Shearing
• Removing the wool
• Docking
• Removing the tail

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Common Sheep Terms

• Yearling
• Lamb that is 1 year old
• Mutton
• Meat from an older sheep
• Lanolin
• Purified wool grease
• Used in hand lotions

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• 1. Mouth
• 2. Nostril
• 3. Suborbital Gland
• 4. Face
• 5. Eye

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• 6. Forehead
• 7. Horn Pit
• 8. Ear
• 9. Neck
• 10. Throat

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• 11. Top of Shoulder
• 12. Back
• 13. Loin
• 14. Hip
• 15. Rump

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• 16. Dock
• 17. Leg of Lamb
• 18. Hock
• 19. Shank
• 20. Ankle

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• 21. Dew Claw
• 22. Pastern
• 23. Toe
• 24. Hind Flank
• 25. Ribs

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• 26. Heart Girth
• 27. Shoulder
• 28. Breast
• 29. Brisket
• 30. Forearm

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• 31. Knee
• 32. Foreflank
• 33. Belly
• 34. Penis

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Breeds of Sheep
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Cheviot
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Columbia
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Corriedale
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Dorset
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Hampshire
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Montadale
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Oxford
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Rambouillets
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Shropshire
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Southdown
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Suffolk
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Tunis
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Major Selection Criteria

• Muscle
• Leanness
• Balance
• Length

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Selection Criteria

• Does this lamb have style and balance?
• Does the lamb possess adequate muscle, capacity,
  and frame size
• Are the lamb's feet and legs crooked or unsound?
• Is the top line straight, long and level?
• Is the lamb adequate in overall body length?
• Does the lamb have a sound mouth and teeth?

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French Style Roast
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American Style Roast
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Shank Portion
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Center Slice
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Sirloin Half
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Sirloin Chop
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Double Chop
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Loin Roast
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Loin Chop
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Rib Roast
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Rib Chop
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Arm Chop
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Blade Chop
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Square
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Shoulder
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Neck Slice
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Breast
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Riblets
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Heart
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Kidney
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Liver
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Tongue