Tool 3.2

Module Index

Module 1 - planning

Module 2 - wool

Module 3 - meat

Module 4 - people

Module 5 - NRM

Module 6 - soil

Module 7 - pasture

Module 8 - grazing

Module 9 - genetics

Module 10 - more lambs

Module 11 - sheep health

Module 12 - pastoral production

Hot Topics

MODULE 3: Market Focused Lamb and Sheepmeat Production

Market segment	Carcase weight (kg)	Preferred Market fat scores	Comment
Supermarket lamb	18 to 22	2 and 3	Second cross preferred
Food service lamb	20 to 25	2 and 3	Lean and high yielding preferred
Other domestic lamb	Variable weights	2 to 4	Range of lamb types depending on end user requirements

Note: MSA prefers a fat score of 2-3

2. Export lamb

Market segment	Carcase weight (kg)	Preferred fat score	Comment
Heavy export	20 to 30	2 to 4	North America for prime cuts. Large volume markets for lower value cuts
Light export	10 to 16	2	Mainly Middle Eastern markets
‘Haj’ market	35 to 41 liveweight		Market is for lambs (6 to 12 months). Entire male animals with ‘long’ tail intact are preferred

Source: MLA ‘The Lamb Guide’

Market segment	Comment
Domestic manufacturing	17 to 21kg carcase weight, fat class 1 to 3, for manufactured meat products
Domestic retail	Hogget sold through meat retailers
Domestic food service	Cuts used in Asian and Middle Eastern style restaurants

Source: MLA ‘Making the Most of Mutton’ (Publication LPI061, free to MLA members)

Market segment	Carcase weight (kg)	Preferred fat class	Comment
Heavy export	More than 20	2 to 4	Heavy carcase weights preferred
Light export	14 to 16	1 to 2	Lightweight, lean carcases
Live sheep	NA	NA	Wethers more than 50 kg liveweight

Source: MLA ‘Making the Most of Mutton’ (Publication LPI061, free to MLA members)