Abstract:
The shift to heavier slaughter weight of Australian lamb is driven partly by the improved processing efficiency achieved with heavier carcasses, and partly by the need for larger portion weights to allow greater flexibility in presenting new retail cuts. In particular, muscularity and muscle size is of increasing importance in providing portions that meet the strict weight demand of the food-service sector. A study was conducted to evaluate the practicality of producing lamb carcasses over 22 kg with 8-20 mm of fat at the 12th rib, for the food service market (Shands et al. 2002). A subset of lambs carcasses was assessed for muscularity and conformation and boned-out into commercial cuts to establish the effect of sire and maternal genotype on these traits.
