Good Finish for our Family @ County

At county fair my little sister won Reserve Champion with a 141 lb wether. We were were extremely excited when she finally accomplished what I've been trying to do for years. As usual, the grand drive of lambs included 9 pretty high quality ones, but sis held her own with a lamb that has a good 50 pounds on her. Proud family!

so was this a homegrown lamb or a purchased one?  Looks to me like he'd meet my hand pretty satisfactory...  Not a great one, but he's sure better than alot of county fair wethers I see when I'm out judging.  And at 141, that's not a bad weight to be at-- about perfect for me- maybe about 5 pounds heavy.. I might have a little more problem using a lamb that's weighing almost 200 lb in a July show for champion...  He'd better be one big framed rascal, or as wide as a truck.

wait, after I re-read that.. did you mean that you're sister weighed 50 lbs lighter than the lamb, or the champion weighed 50 lbs more than her lamb? 

Sister weighs 50lbs lighter than the lamb. This lamb was just kinda picked out of the middle of the sale for base price. Champions aren't bought, you make them in the barn. He had a tick more belly on him than we would have liked to see, but that sucker hit you with a rack and loin that you couldn't get your hand around. Nice hard handle on him by the time we got done fitting for the show.

MYT Farms said:

Sister weighs 50lbs lighter than the lamb. This lamb was just kinda picked out of the middle of the sale for base price. Champions aren't bought, you make them in the barn. He had a tick more belly on him than we would have liked to see, but that sucker hit you with a rack and loin that you couldn't get your hand around. Nice hard handle on him by the time we got done fitting for the show.

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actually I'm a believer in genetics.. if it isn't there to begin with, you by no way will be able to build it. 

but if you don't do the work, you will never be able to make a good one great--  it's 2 fold, guarenteed..

on blocks, what was your loin edges like? 

From the national shows I've been to- Denver, L'ville, KC, Houston, San Antoinio-- most of the judges I've watched and been around.. have placed quite a bit of emphasis on loin edges... more so than hip sometimes... 

From a personal standpoint.. I'd rather eat the loin than any ole ham steak any day of the week... 

to further comment...  I've been a breeder of sheep my entire life, been a judge on the collegiate level, and an exhibitor at more shows in one summer, than most people attend in a lifetime.... but my main driving force behind bettering the sheep industry is I'm a consumer of lamb meat, my own processor, and I truly enjoy carcass evaluation.

Every time I hear a judge on the mic, especially one who does not produce, or consume lamb meat-- almost every time the first thing from their mouth will be a "big ole rack", and I feel this is almost the least important portion of a lamb carcass. 

If you have ever done your own butchering, you'll understand what I am coming from...  The loin is the most valueable portion of a lamb carcass (and the most pleasing to consume), and in with the hip-- makes up the hindsaddle- the 2nd highest valued cut.  .  The rack however, is made up of quite a few different muscles, which lead to seam fat, and from there create a less than ideal eating experience. 

well.... that's about enough for now...

Pretty crisp loin edge with a very impressive loin depth. I believe the term 3 dimensional loin would peg that one pretty well.

(clapping) (clapping)

Congrats!!