Selection
Lamb Selection
According to Texas A&M AgriLife Extension, the selection of a lamb for a project is one of the most important decisions you must make. The type of lamb you select will have a major influence on the project’s results. However, remember that a winning lamb is a combination of good selection, good nutritional management, a good exercise program and outstanding showmanship.
People differ in their ability to select animals. Some have a natural eye for selecting young animals of high caliber, while others may never develop this ability. Do not hesitate to ask for help from someone with these skills.
When selecting a lamb, be aware of wool length and fat thickness. If possible, select your club lamb after shearing. Young lambs that are bloomy and fat always look good, while young lambs that are thin do not. Learn to look past fat and recognize muscle so that you pick a lamb that is genetically superior.
When purchasing a lamb, it is important to know something about the lamb producer. Do not hesitate to ask questions about the lamb’s bloodlines and the age of the lamb.
Consider the following when selecting a lamb: classification, muscle, structural correctness, style and balance, and growth potential.
Muscle
Proper lamb selection also depends on muscling. Select a lamb that feels firm or hard muscled. The lamb should have a good expression of muscle from the shoulder to the rump. It should have a long, level, square rump with good width at the pin bones (dock). Other good indicators of muscling are the forearm and leg muscles. The widest part of the leg, when viewed from behind, should be through the middle of the leg or the stifle area. Also, a lamb that walks and stands wide is generally going to be more heavily muscled.
Structural Correctness
Structural correctness refers to the skeletal system or bone structure of an animal. A lamb should hold its head erect and the neck should extend out of the top of the shoulder. A lamb should travel and stand wide and straight on both its front and rear legs and the legs should be placed squarely under the body. A lamb should have a strong top and a long, level rump. It should be heavy boned and be strong on its pasterns. Avoid open-shouldered, weak-topped, steep-rumped lambs.
Style and Balance
Style and balance refer to the way all body parts blend together, how the front end matches the rear end, and how “eye appealing” a lamb is. When viewed from the side, a lamb should have a clean front, smooth shoulder, level top, level rump, trim middle and straight legs. Because all club lambs are shorn smooth, it is absolutely necessary that a lamb (Fehlis & Stultz, 2008).
References
Fehlis, C. P., & Stultz, R. P. (October, 2008). 4-H Lamb Show Guide. PDF. College Station.
https://animalscience.tamu.edu/wp-content/uploads/sites/14/2012/04/AS34059-showlamb.pdf