First Place:  4

Entry number: 1351

Exhibitor: EmsoffLambs

State: CA

Sheep name/number: Emsoff #254

Breed: Hamshire

Website: www.emsofflivestockcompany.com

I believe 4 wins the class in an easy placing as he is the most complete balanced lamb in the class. Long neck squarely placed, clean front, long level top line with long level hip. Has huge bone, massive forearm which translates into a wide rack, and loin. He’s round ribbed, full in the flank. From the rear the width over the rack and loin are verified. His leg is a long smooth muscle which will develop with maturity. Hes stands correct on his feet and legs and should have a high growth rate cutting a high quality carcass.

Second Place:  1

Entry number: 1132

Exhibitor: Sheepsnpygs

State: OH

Sheep name/number: Moosey

Breed: Hamp X

1 follows 4 as being similar in body type. This long sided lamb appears clean in the front, long and level in the top line, long hip, however, with the slight slope I would like to raise the dock. He is round ribbed, full in the flank and from the rear he stands on massive bone, feet, and shows width over the rack and the loin. Although is moderate in twist depth, he is long muscled and should hang a high cutting quality carcass.

Third Place:  2

Entry number: 1178

In placing 2 third, I do realize he is the power lamb of the class, is heaviest in overall muscle mass, especially in the hip of the class, however, he is also the shortest sided lamb in the class and this along with the heavy muscle mass suggest he will be an early maturing lamb at a lighter weight than the other lambs in the class. From the side I would like to add length to the neck, stretch the spine, add length to the hip and raise the dock. From the rear you do see the width over the rack, loin, twist depth and massive leg. He’s just too short sided to move higher in the class, however, in a carcass class he would be the lamb to beat.

Fourth Place:  3

Entry number: 1343

Exhibitor: 2TLivestock

State: NE

Sheep name/number: A105-1

Breed: Suffolk X

In placing 3 fourth in the class I’m doing so because 3 lacks the overall thickness and width over the rack, the loin to move higher in the class. From the side I would like to smooth the points, level the hip, add more rib shape and fullness to the rear flank. This moderate plus framed lamb is lacking in bone dimension, width and flatness over the rack and loin and too shallow in the twist depth and lacks width through the pins, and lacks muscle through the stifle and lower third area to be competitive in a quality market show.

Again, I placed the class 4-1-2-3 with cuts of 3-2-5. Comments are both welcomed and appreciated. OG