Our 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 Lamb & Mutton 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.
A Lamb is defined as a young sheep under 12 months of age which does not have any permanent incisor teeth.