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.
