I am a student and have an assignment on Lamb production, and would be grateful for any information on the changes from the consumers regarding the quality of the lamb and how it has changed over the years, and also how the carcass grade can be tailored to suit the market requirements. Any help is much appreciated.

i have done this assignment or a version of it - the stratification of the british sheep industry go to you college libry and ask for the following books british sheep by the national sheep assotiation no I S B N number planned sheep production I S B N number 0-632-03576-5 by david croston and geoff pollott there is another good book about the stratification f the british sheep industry but i cant find it some one has got the book from the libry but the diagram is realy clear you will learn over the year of your course about different breeds of sheep but the first book mentioned has all the magor british sheep breeds the second book has about crossing them for milk and meat ect also if you look on assosiatted web pages ( disregard american ones as they have different systams and adappeted breeds over there and your lecturer will not like you useing them ) there is a lot of info about grading the carcasses remember to quote your scorces look up the likes of : chitties who are a big abotoir in the s.e of england tescos morrisons waitrose thease three supermarkets will give rough accross the board prices if you can get a quote from each one on the lamb prices then find a town butchers and ask them the dead weight prices after this type in hf and jh glover ( or glovers farms some thing like that ) into the bar at the top of the screan you will get a list of searches this is a farm that produces , sends for slaughter and sells their own meat then you will have a fair esitmate of the dead weight prices tyou will have to ask farmers you know or look in back issues of the farmers weekly for the live weight prices i will find the web site address and post it tomorrow for glovers a-R

1