How to Spot the Champion Lamb at the State Fair

Judge a market lamb not on its wool but on its chops and loin. Champion market lambs are valued for tasty meat and longevity in the cooler. Look for a lamb with style and presence since it reflects a lamb bred to produce the best meat products. Choose the lamb at your state fair for the title of Grand Champion.

Instructions

Difficulty: Moderately Challenging

1. Judge a sheared lamb for the Grand Champion title. Run your hands along the ribs to determine if it has enough fat for good marbling but enough muscle to produce good meat products. Use light pressure with your fingers to feel a lamb's backbone. Try another lamb if the backbone is extremely defined and sharp; this indicates an inadequate level of fat for a Grand Champion.
2. Choose the lamb that weighs between 115 and 135 lbs. and has a deep, muscular leg. If you find deep-bodied lamb with a long, muscular loin and square, muscular rump, you are judging a champion-level lamb.
3. Look for a lamb with structurally correct legs. Determine if the hooves point toward the front and are muscled and long. Look for bulging, muscular forearms. Watch the lamb walk to determine if it is structurally sound. It must move with grace and style to be a champion.
4. Examine the lamb's shoulders to determine if they are smooth and tight. Look for a trim middle and a long, straight back when choosing a champion.
5. Pick the lamb that is an overall example of good breeding. Choose the lamb that has style, proper proportions and just the right amount of fat to produce the best lamb chops.

Tips & Warnings

• The 2006 champion lamb fetched $18,000 dollars at the Ohio State Fair.