KENYA STANDARD                               KS 317-2:2019  
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Carca sses and meat cuts for ovine and 
caprine meat — Specification 
 
 
 
Part 2: 
Lamb and  mutton, goat  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PUBLIC REVIEW DRAFT, NOVEMBER 2019  
 
 
 
 
 
 
 
 
 
 
© KEBS 2019                                                                                                             Second Edition 2019
KS 317-2:2019  
2 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved iii  
 
 
  
TECH NICAL COM MITTEE REPRESEN TATION 
 
The following organizations were  represented on the Technical Committee: 
 
 
Ministry of Industry, Trade and Cooperatives 
 
Ministry of He alth – Food safety unit 
 
Kenya Industrial Research and Development Institute 
National Public Health Laborator ies Services 
Government Chemist’s Department 
Food Science and Technology Platform Kenya  
Farmer’s Choice (K) Ltd. 
 
University of Nairobi — Department of Food  Science and Technology 
 
South Eastern Kenya University  
  
Meru University   
 
Egerton University 
 
Consu mer Information Network  
 
Kenchic (K) Ltd. 
 
Alpha Fine Foods Ltd. 
 Kenya Meat Commission 
Directorate of Livestock Production 
Directorate of Veterinary Services 
Quality Meat packers 
Choice Meats Ltd. 
 
Kenya Bureau of Standards — Secretariat 
 
REVISION OF KENYA  STANDARDS 
 
In order  to keep abreast of progre ss in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome. 
 
 
 
 
 
© Kenya Bureau of Standards , 2019  
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001  of the Laws of Kenya, copyright subsists 
in all Kenya Standard s and except as provided unde r Section 25 of this Act, no Kenya Standard produ ced by Kenya Bureau of Standard s 
may be reprodu ced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from the 
Managing Director.3 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved iii  
 
 
 KENYA STANDARD                                             KS 317-2:2019  
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Carca sses and meat cuts for ovine and 
caprine meat — Specification 
 
 
 
Part 2: 
 
 
Lamb and  mutton, goat  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU  OF STANDA RDS (KEBS) 
 
Head  Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org, Web:http://www. kebs.org 
 
Coast Region Lake Region Rift V alley Region 
P.O. Box 99376 , Mombas a-80100 P.O. Box 2949 , Kisumu-40100 P.O. Box 2138 , Nakuru-20100 
Tel.: (+254 041) 229563, 230939/40 
Fax: (+254  041) 229448 Tel.: (+254 057) 23549, 22396 
Fax: (+254 057) 21814 Tel.: (+254 051) 210553, 21055 5 KS 317-2:2019  
4 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved 4  
 
 
  
 
 
Foreword 
 
This Kenya  Standard  was  prepared  by the  Meat  and  Meat  Products Technical Committee under the 
guidance of the Standards Projects Committee, and it is in accordance  with the procedures of the Kenya 
Bureau of Standards. 
 
The preparation of the fourth  edition  of the standard was found necessary so as to align the microbiological 
requirements, heavy metal limits and Minimum Residue Levels for pesticides and veterinary drugs residue 
with the current advances in science. 
 
This standard cancels and replaces KS 317-2:2017 , Specification for meat grades and meat cuts Part 2; 
Lamb, mutton and goat meat 
 
During the preparation of this standard, reference was made to the following documents: 
Codex Alimentarius Commission Standard, Meat and Meat products Volume 10 1994. 
The Food,  Drugs and Chemical Substances Act, Cap 254, and Act, of the Laws of Kenya. 
Meat Control Act, Cap. 356 of the laws of Kenya 
 
International Commission on Microbiological Specifications for Foods - Micro-organisms in Foods, 
Book 8. 
 
UNE CE Standard for Caprine Meat Carcasses and cuts 2007 edition 
UNE CE Standard for Ovine meat carcasses and cuts 2012 Edition 
Official Methods of Analysis (AOAC) 20th edition 2016 
Acknowledgement is hereby made for the assistance derived  from these sources. 
 
 
 
 
 
.5 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved 5 KS 317-2:2019  KS 317-2:2019   
 
 
 
 
 KENYA STANDARD                                                                KS 317-2:2019  
 
 
 
 
 
Carcasses  and meat cuts for ovine and caprine meat — Specification 
 
 
Part 2: Lamb a nd mutton, goat 
 
 
Section 1: Lamb and mutton 
 
1        Scope 
 
This Kenya Standard specifies methods of grading and grades of lamb and mutton, quality requirements, safety 
requirement and methods of sampling and analysis of lamb and mutton carcasses and cuts meant for human 
consumption.  
 
2        Normati ve references 
 
 
The following documents are referred to in the text in such a way that some or all of their content 
constitutes  requirements of this document. For dated references, only the edition cited applies. For 
undated references,  the latest edition of the referenced document (including any amendments) 
applies.  
 
KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice. 
 
KS ISO 22000, Food safety management systems — Requirements for any organization in the  food chain. 
 
KS EAS 151, Hazard analysis critical control points (HACCP). 
 
KS 2761 Meat hygiene  – Code of practice  
 
KS CAC/MRL  2, Maximum Residue Limits for Veterinary Drugs in Food 
 
KS EAS 38, Labelling of pre-packaged foods 
 
KS ISO 16649-2, Microbiology of food and animal feeding stuffs -— Horizontal method for the enumeration of  
beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees  C using 5- 
brom o-4-chloro-3-indolyl beta-D-glucuronide. 
 
KS ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus  and other species) — Part 1: Technique using 
Baird-Parker agar medium. 
 
KS ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp. 
 
KS ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony-count technique. 
 
KS ISO 11290 – 1, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and other Listeria spp. — -- Part 1: Detection method  6 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved 6 KS 317-2:2019  KS 317-2:2019   
 
 
 
 
 KS CAC/RCP  58, Codex code of hygienic practice for meat. 
KS EAS 12, Specification for potable water 
KS ISO 17604, Microbiology of food and animal feeding stuffs — Carcass sampling 
 
KS ISO/TS 17728, Microbiology of food and animal feeding stuffs-— Sampling techniques for microbiological 
analysis of foods and feeds. 
 
KS ISO 16654, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli 0157:H7  
 
3        Terms and definitio ns 
 
For the purposes of this standard, the following definitions shall apply: 
 
3.1 
lamb  
the general term which refers to the carcass of young ovine animals (sheep) of both sexes whose age is 12 
months and under. 
 
3.2 
yearling lamb 
carcass from young sheep normally ranging from 12  months to 20 months old. 
 
3.3 
mature mutton 
the carcass from both males (castrated or unca strated) and females of ovine species (sheep) that are over 
20 months of age at the slaughter time. 
 
3.4 
carcass 
the body of any slaughtered animal after bleeding and dressing. 
 
3.5 
dressing 
the removal of head, hide or skin, viscera, genital, gums, urinary bladder and feet up to the carpal and tarsal 
joints and udder of lactating animals that have calved or are in advanced pregnancy and where  necessary 
splitting of the carcass lengthwise. 
 
3.6 
splitting 
dividing the carcass lengthwise into two sides. 
 
3.7 
ageing  (conditio ning or maturation) 
the holding of carcasses or primal joints at refrigerated temperatures (0 to 4 °c) to improve eating quality 
(particularly tenderness and flavour) 
 
3.8 
conformation 
the overall thickness of muscle and fat in relation to the size of an animal’s skeleton, i.e. the “shape” of the 
carcasses profile and degree of muscularity. 
 
3.9 
eating quality 7 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved 7 KS 317-2:2019  KS 317-2:2019   
 
 
 
 
 the organoleptic factors influencing consumer acceptance and enjoyment of the product. the main eating 
quality attributes of meat are tenderness, succulence, flavor( taste and aroma). 
3.10 
carcass weight 
the weight (kg) of the dressed body of an animal at the end of the slaughter line. 
 
3.10.1 
hot dressed weight (hdw) 
the weight (kg) of the dressed body of an animal (carcass) at the end of the slaughter line within one hour of 
slaughter. 
 
3.10.2 
cold dressed weight (cdw) 
the weight of the carcass following chilling; also called cold carcass weight. 
 
3.11 
primal cuts 
are large sections of a carcass from which prime cuts and retail cuts are made 
 
3.12 
grading 
is the categorization of a carcass according to quality standards. 
 
3.13 
retail cuts 
is portions of meat prepared for sale to the consumer in the raw state 
 
3.14 
prime cuts 
cuts that are considered to be of high quality 
 
3.15 
Wethers  
Castrated ram  
 
 
4        Quality characteristics of lamb/mu tton 
 
4.1 Quality — A characteristic of the flesh and the fat included therein.   It pertains primarily to the 
thickness, firmness and strength in muscle fibre and connective tissue.  It also involves the quality, 
consistency and character of juice and extractives which are contained in the muscle fibre and the 
fat surrounding the connective tissue. A break  joint is a sure and simple way of identifying lam b. 
 
4.2 High quality lamb and mutton have a smooth covering of clear, white brittle fat over most of the 
exterior. 
 
4.2.1  Lamb  — the lean is pinkish-red in colour, texture is fine grained and velvety while the bones are 
porous and reddish in colour. In young lamb, the forefeet when  broken off expose light-well defined 
ridges known as the break  joint. 
 
4.2.2  Yearling Lamb  — the lean is dark pink to light red, the bones and break  joint are hard and white in 
appearance 
 
4.2.3  Mutton — the lean is deeper red in colour, the bones are hard and white in appearance and  break 
joints are hard to break 
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 4.3 Low quality meats from all ovine animals have darker flesh, and the grain is coarse. The general 
appearance is soft, watery and fibrous. 
 
5        Grading specification of lamb and mu tton 
 
5.1      Grading 
 
Grading of lamb and mutton shall be done in accordance with the grading regulations approved by the 
relevant authority as shown below. 
5.2      Lamb grades 
 
Eligible slaughter stock are lambs of all breeds. 
 
5.2.1    Prime lamb 
 
—  Cold dressed weight: 12 kg to 17.99 kg. 
 
—  Fat cover: Smooth, firm, of moderate  depth and excellent quality and evenly distributed. 
 
—  Age: 6 months 
 
—  Dentition: Temporary incisors 
 
5.2.3    Choice lamb 
 
—  Cold dressed weight: 18 kg to 21 kg. 
 
—  Fat cover: 12 mm depth and evenly distributed. 
 
—  Measure 3 cm from the spinal process of the 10th rib towards flank. 
 
—  Age: 6 months. 
 
—  Dentition: Temporary incisors. 
 
5.2.3    Standard lamb  
 
—  Cold dressed weight: 12 kg to 21 kg. 
 
—  Fat cover: Uneven and irregular distribution. 
 
—  Dentition: Temporary incisors. 
 
5.3      Lamb grade  descriptions (includes yearling lamb) 
 
5.3.1    Prime lamb 
 
a)   Carcasses shall be of good conformation. 
 
b)   The carcass shall be compact and blocky, short, with thick plump legs, broad  backs, thick well 
fleshed loins, ribs and chucks, well-proportioned breasts, and full thick flanks. 
 
c)   All fats are firm and of excellent quality. 
 
d)   The outer covering of fat being smooth of moderate  depth and evenly distributed over the back and 
sides. 
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 e)   The fat covering is interspersed with trips of pink flesh.  Interior fats are plentiful but not excessive or 
waxy. 
 
f)    The lean flesh is firm in all parts, fine grained and cut surfaces feel smooth and velvety to touch. 
 
5.3.2    Choice Lamb  
 
a)   The carcass shall be very well proportioned and have a rounded appearance and shall be dry and 
firm to the touch. 
b)   It shall be well fleshed with well-developed short hind legs, broad loins and shoulders, well covered 
ribs and thick flank and a short, fairly thick neck. 
 
5.3.3    Standard Lamb 
 
a)   The carcass shall be medium well-propor tioned and shall be dry, reasonably firm to the touch. 
 
b)   The fat can be off-colour and irregular without excessive fat in the tail region. Kidneys can be 
exposed. 
 
c)   The carcass shall be free from blemishes which may depreciate its value. 
 
5.4      Mutton gra des and descriptions 
 
5.4.1    Mutton A — Eligible slaughter stock: Wethers and unlambed  ewes of all breeds 
 
a)   The carcass shall be well proportioned and well fleshed and shall have an even fat cover which shall 
not be excessively yellow. 
 
b)   The carcass shall be firm and free from all but very superficial blemishes. 
 
c)   This grade  may include lamb carcasses which have not qualified for ‘Lamb’ grade. 
 
—  CDW Limits: Maximum 28 kg. 
 
—  Fat Cover:    Maximum 14 mm: measured for ‘Lamb’ grade. 
 
—  Dentition:     Maximum four permanent incisors. 
 
5.4.2    Mutton B — Eligible slaughter stock: Wethers and ewes of all breeds 
 
a)   The carcass shall be fairly well proportioned and fairly well fleshed and have a fairly even covering of 
fat. 
 
b)   It shall be free form exte nsive and penetrating blemishes affecting the prime joints. 
c)   This grade  may include unfinished lambs. 
CDW Limits:  No limit. 
 
Fat cover:  Maximum 17 mm: Measured as for ‘Lamb” grade. 
 
Detention: Maximum six permanent incisors. 
 
5.4.3    Mutton C — Eligible slaughter sock:  Wethers and ewes of all breeds 
 
The carcass shall be of plain appearance and shall have average fleshed and some covering of fat, but not 
excessive, and shall be free from very extensive and penetrating blemishes. 1
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—  CDW Limits:     No limit. 
 
—  Fat Cover:         No limit. 
 
—  Dentition:          No limit. 
 
5.4.4    Mutton D — Eligible slaughter stock: Wethers, ewes  and rams of all breeds 
 
The carcass is of lower quality compared to the other grades. 
—  CDW Limits: No limit. 
 
—  Fat cover: No limit. 
 
—  Dentition: No limit. 
 
6        Mutton and lamb carcasses and cuts 
 
 
7        Preparation of  mutton and lamb carcasses and cuts 
 
Lamb and mutton carcasses shall be properly dressed, washed, butchered, trimmed, weighed, properly 
packaged and labelled and shall be free from bru ises or blemishes of any kind. 
 
The products covered by this standard shall not contain preservatives or any added substances  
 
7.1      Temperature treatment  
 
Mutton and lamb carcasses and cuts shall be subjected to the following te mperature treatment. 
 
7.1.1    Chilling 
 
Fresh lamb and mutton carcass sides or cuts shall be brou ght to a temperature of between  1 ºC and 3 ºC 
within 24 hours. Carcasses and cuts meant for chilling shall be further  chilled to temperatures of -2 ºC to 4 
ºC and should be consumed within a period of 4 wee ks. 
 
7.1.2    Freezing and Storage 
 
The lamb and mutton carcasses sides or cuts shall be pre-chilled before freezing and the freezing shall be at 
minus (-) 18 ºC and (-) 12 ºC at the highest, within three days. The lamb and mutton carcasses and cuts 
shall be stored at minus (-)12 oC at the highest The frozen product shall be consumed within 12 months 
 
7.2      The carcass/cuts shall be of the following types in relation to temperature treatment: 
 
7.2.1    Fresh carcass 
 
The deepest part of the carcass near the bone shall be cooled to the atmospheric temperature when 
delivered and shall show no evidence of deterioration. 
 
7.2.2    Fresh-chilled carcass 
 
The carcass shall be chilled so that the temperature at the deepest portion of the flesh near the bone shall 
be between 1 C and 3 C and shall show no evidence of deterioration. 
 
7.2.3    Fresh-Frozen Carcass 
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 The carcass shall be frozen solid at –18 C when  delivered and they shall show no evidence of deterioration. 
 
7.2.4    Lamb  and mutton cuts, fresh 
 
These shall be prepared from fresh carcass (7.2.1) and Cooled to the atmospheric temperature.  The cuts 
shall be well trimmed and clean with the surplus fat remove. 
 
7.2.5    Lamb  and mutton cuts, fresh, chilled 
 
These shall be obtained from fresh carcasses (7.2.1) and chilled as under Clause 7.2.2 or from fresh-chilled 
carcasses (7.2.2). 
 
7.2.6    Lamb  and mutton cuts, fresh, frozen 
 
These shall be obtained from the fresh carcasses (7.2.1) and frozen solid (see 7.2.3). The cuts shall show no 
evidence of refreezing or deterioration. 
 
7.3 Ageing  
 
7.3.1       Chilled fresh lamb may be aged for a period of a maximum of two weeks  at a temperature of between 
0 oC and 4  oC. 
 
7.3.2       Dry aged primal and bone in fabricated cuts shall be the aged at 0 oC to 4 oC for a maximum  period 
of 2 weeks after slaughter.  
 
7.3.3      Vacuum packed primal and fabricated cuts shall be aged  at 0 oC to 4 oC for  maximum  2 weeks  ensuring 
that the vacuum is intact the whole time.  
 
 
7.3      General requirements  
 
7.3.1    Animals from which lamb and mutton is derived shall be slaughtered in a hygienically managed 
slaughter-house.   The slaughter shall be supervised by a competent authority.   The ovine animals and 
carcasses thereof shall be subjected to ante mortem and post mortem veterinary inspection as prescribed in 
the Meat Control Act, Cap. 356, Laws of Kenya and lamb and mutton carcasses and cuts thereof  shall be 
certified as being sound and free from contagious and infectious diseases and fit for human consumption. 
 
7.3.2    The inspected  carcasses shall bear suitable (approval)  marks of such inspection, the symbol or number 
or name of the establishment or slaughter house where  they were  prepared.  The inspection mark denotes 
wholesomeness and not the grade or quality. The marking ink used  shall be food grade  
 
7.3.3 The carcass shall be prepared,  handled, chilled or frozen and delivered, fresh, chilled or frozen, under 
hygienic conditions and shall be in accordance  with the Meat Control Act, Cap.  356, Laws of Kenya. 
 
8         Hygiene  requirements  
 
8.1      Lamb and mutton cuts shall be prepa red, handled and stored  in accordance with the appropriate 
sections of the Food, Drugs and Chemical Substances Act Cap. 254, Public Health Act, Cap. 242 Meat Con trol 
Act, Cap. 356 of the Laws of Kenya, KS EAS 39, KS EAS 151 and KS 2761   
 
9      Microbiologi cal requirements 
9.1    It is recommended that all necessary measures required for maintaining a hygienic environment 
throu ghout the food chain (product ion, handling, and marketing) are established to ensure provision of safe 
food for human consumption. 
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 9.2           Lamb and mutton cuts shall comply with the microbiological requirements given in Table 1. 
 
Table 1 — Microbiological limits for lamb, m utton carcasses and cuts 
S/No  Micro -organism  Limits  
max.  Test method  
i) Total plate count, cfu/g  106 KS ISO 4833 -1 
ii) Escherichia Coli , cfu/g  102 KS ISO 16649 -2 
iii) Escherichia Coli ,0157:H7, per 25 g   Absent  KS ISO 16654  
iv) Staphylococcus aureas , cfu/g  102 KS ISO 6888 -1 
v) Clostridium perfringenes , cfu/g  Absent  KS ISO 7937   
vi) Salmonella  ssp. per 25 g  Absent  KS ISO 6579  
vii) Listeria monocytogenes , per 25 g  Absent  KS ISO 11290 -1 
 
 
 
 
9.3    Aged Lamb, mutton meat cuts shall comply with the microbiological requirements given in Table 2. 
 
Table 2 — Microbiological limits for aged  lamb, mutton carcasses and cuts 
 
SL No. Micro-organism  Max. limit Test method 
a) Escherichia coli 0 1 5 7 : H 7 per g Absent KS ISO 16654 
b) Salmonella spp Absent in 25 g KS ISO 6579 
c) Listeria monocytogenes Absent in 25 g KS ISO 11290-1 
 
 
10 Food  Additives    
 
The products covered by this standard shall comply to  CODEX STAN 192  
 
11   C ontaminants  
The products covered by this standard shall comply with the requirements of the general standard for 
contaminants and toxins in food and feed CODEX STAN 193.  
 
12 Veterinary drugs  and pe sticide residues 
 
The products covered by this standard shall comply with the maximum residue limits specified in KS CAC/MRL 
2. When analyzed using the appropriate approved methods, the products shall not contain any veterinary drug 
residue above the approved limits. 
 
 
13       Limits  for heavy metal  
 
Lamb, mutton meat cuts shall not contain heavy metal contaminants in excess of the limits given in Table 3 when  
tested  by methods mentioned. 
 
 
Table 3 — Heavy metal contaminants limits for lamb, m utton meat cuts 
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 S/No.  Contaminants  Limits, Max.  
ppm  Test method  
i Arsenic (As)  0.1 AOAC 952.13  
ii Lead (Pb)  0.1 AOAC 972.25  
iii Cadmium (Cd)  0.05 AOAC 973.34  
iv Mercury (Hg)  0.03 AOAC 971.21  
 
 
14      Packaging and labelling 
 
14.1    Packing and  transport 
 
14.1.1  Fresh, chilled and frozen products shall be wrapped in suitable food grade material that protects the 
meat from physical, chemical and microbiological agents or any other type of contamination during storage and 
distribution and handling.   
14.1.2  Fresh and chilled products shall be handled and transported as  per meat transport regulations as 
stipulated in the Meat control Act, Cap. 356, Laws of Kenya 
 
14.1.3  Vacuum-packed cuts shall be delivered intact. 
 
14.1.4  All the meat shall be handled and delivered in clean and hygienic conditions.  The frozen material shall 
be moved to refrigerated tr ansport and the packages shall be handled with due care of preserving the quality 
and safety of the products. The packages shall not be exp osed to direct sun or rain. 
 
14.2    Labelling 
 
14.2.1  The labeling, promotion and presentation of a material or article shall not mislead the consumers. 
 
14.2.2  Labelling of packages of lamb and mutton carcasses and cuts shall be done in accordance  with the 
requirements stipulated in KS EAS 38, and shall include the following: 
 
a)          name of the product (lamb and mutton carcasses as appropriate; 
 
b)          for aged products declare “aged”; 
 
c)          name, location and address of manufacturer; 
 
d)          net weight, in g or kg; 
 
e)          date of prod uction/packaging; 
 
f)          expiry date; 
 
g)         batch number; 
 
h)         storage  conditions; 
 
i)           country of origin; and 
 
j)          approval veterinary mark. 
 
 
 
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 Section 2: Goat 
 
1        Scope 
 
This section of this standard prescribes requirements for goat meat. 
 
2        Requirements 
 
The requirements prescribed for lamb and mutton under Section 1 (clause 10, 11, 12, 13 and 14)) of this 
standard apply to goat flesh also, except for the following differences: 
 
a) The goat carcasses are not as well finished as lamb mutton carcasses and do not yield as high as 
dressing percentage as averaged sheep carcasses do. 
 
b) The goats lack blocky conformation and their carcasses are long, leggy and narrow with little fat 
covering the exterior. 
 
c)         The goat flesh from o lder goats, especially bucks, likely to possess a strong goat scent.