Lamb is classified according to maturity, fat content
(GR measure) weight and in some cases muscling. Classification
also exists for export mutton. Please refer to the NZ Carcass
Classification Guide.
Standard carcasses have the following removed when
dressed for export:
Skin, head, feet all internal and genital organs, the viscera,
intestines and offals, kidney fat, tail and thin and thick skirts.
Lamb is defined as young sheep under 12 months of
age or which do not have any permanent incisor teeth in wear.
The fat classes are
A – Lightweight and almost devoid
of external fat
Y – Low fat content
P - Medium fat content
This is combined with the Cold Weight carcass
weight class
A – less than 9 kg
L – 9.0 kg to 12.5kg
M – 13 kg to 16kg
X – 16.5 to 20.0 kg
H – 20.5 kg and over.
