I’m starting the class with 2 which I find to be the most complete lamb in the class.  From the side I have to appreciate his over all style and balance: long neck, squarely placed, long and level top lines, great spring of rib which suggest a massive rack and loin and a long and level hip with proper dock placement, tremendous width of chest floor and he brings the width back.  He’s full in the flank which assures proper cover over the ribs.  Furthermore, I appreciate the wide, flat rack that widens as I travel down to the wide flat loin with its deep loin edge.  He’s both  wide and square at the dock, deep in the twist with tremendous muscle through the stifle and lower third.  Great on his feet and legs standing on a lot of bone, this tremendous Hamp wether has style, balance, power, and shag all in one neat complete package.  Congratulations to both the exhibitor and breeder of this lamb.

1 is an easy second in this class, however, cannot even start  to play with 2, the first place lamb.  From the profile this attractive ewe lamb is extremely balanced.  Starting with the long neck properly placed I notice a long, level rack, loin, and , hip.  She has width in the chest floor and she has proper shape to her rib.  From the side she does appear flat through the stifle and just average  in depth of lower leg muscle.  From the rear she appears moderately wide and flat over the rack and loin, however she does have proper shape, is moderate in depth of twist and lacks muscle in the lower third.  Although she stands correct on her feet and legs I would appreciate seeing more dimension of bone.  She is an easy second in the class.

For the bottom pair, 3 and 4, I’m going with the lamb that will hang the most desirable carcass with the highest dressing percent and that’s 3.  From the profile I would appreciate this lamb more if it had a more desirable level top line.  Viewing the chest floor I do not see the necessary width to have a wide, flat rack and loin.  I would like to raise the dock an inch or two.  Although the lamb has some rib shape, I do not see the desired shape nor fullness of the rear flank as the to lambs placing above it.  I would like to widen him through the pins, add depth to the twist and see more evidence of muscle through the lower third.

In placing 4 at the bottom of the class I do realize 4 is thicker over the rack and loin than my third place lamb, 3, however, this small framed, small boned,  early maturing lamb is carrying too much finish to be considered a good  carcass lamb.  From the profile I notice the small frame, short side, rounded points, round muscle shape, overly finished lamb.  From the rear I will grant he is wide over the rack and loin, however, a  lot of this width is fat cover instead of muscle.  This lambs tendency to put on finish at a faster rate than bone development has resulted in extremely crooked, bowed rear legs.

Again, I placed the class 2, 1, 3, 4 with cuts of 5, 3, 2. Your comments and thoughts concerning the class are solicited and appreciated...OG