HANDLING FAT LAMBS

Shannon News, 15 January 1929, Page 2

HANDLING FAT LAMBS

PRESERVING THE QUALITY.

The handling of fat lambs between the pa-ddock and the killing pen is a ■material factor in maintaining the quality and value of the exported product, it is stated in a recent issue of nnimal.,husbandry notes by the Department of Agriculture. The first consideration is to reduce the time of travelling to a minimum, as .prime lambs lose condition; very rapidly,' especially in hot or muggy weather, and with loss of condition the bloom is not likely to be as good. It is, therefore, advisable to minimise 1 ravelling as much as possible, yarding Jvnd loading expeditiously and forwarding at the time specified by the freezing works.

Considerable lo3s.es occur through lamb carcases having to be secondgradedowing to bruising, which is duo to three main causes:—Pulling of the wool; dogging, and bad-trucking.

The first results in numerous haemor-rhag-ic spots, usually on the- back, and detracting much from the appearance of the cni-case when dressed. The .second often involves severe haemorrhages of the legs and sometimes tho brisket, possibly causing the rejection of the lamb for export. The results of the third item are shown in broken Tibs and legs and sometimes internal haemorrhages in the region of the loin and kidneys. Regarded singly these faults may not cause much loss to each individual farmer, perhaps* only cutting off some of the profits, .but at the works the largo wastage that occurs is ■seen at a glance by the rows of rejects.

New Zealand lamb is now regarded as some of the best in the world, and it behoves the growers to keep up this excellent reputation, aiming at a prime lamb of the Down-cross type between 301 b. and 36i¥; tossed weight.