I went to visit the state inspected locker yesterday where our lambs got butchered. I had to pick up some fresh lamb stew meat for our field day today. I got to peek in at the 25 lamb carcasses to look at the condition of the meat, fat, and weights. I think they looked great. They aren’t your typical 4-H show lamb carcass, as they are quite smaller. But I think the chefs will love working with them!