| Average Carcass Weight | Typically ranges from 18 to 24 kg (40 to 53 lbs) |
| Factors Influencing Weight | Breed, age, diet, and management practices |
| Market Preferences | Varies by region; some markets prefer lighter or heavier carcasses |
| Measurement | Weight is measured after skin, head, feet, and internal organs are removed |
| Optimal Age for Slaughter | Often between 6 to 12 months for lambs; older for mutton |
| Dressing Percentage | Generally around 50% of live weight |
| Common Breeds | Suffolk, Dorset, Merino, Texel, and others |
| Feed Conversion Ratio | Efficiency of converting feed into body mass; varies by breed |
| Seasonal Variations | Carcass weight can fluctuate with seasonal changes in feed quality |
| Quality Grades | Based on factors like fat distribution, muscle conformation, and overall condition |