DRAFT UGANDA STANDARD  
  DUS 2122  
First  Edition  
2019 -mm-dd 
 
 
 Reference number  
DUS 2122 : 2019 
© UNBS 2019  
  
Ovine  (Lamb ) meat  — Carcases and cuts  — Specification  
 DUS 2122 :2019 
ii © UNBS 2019 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible fo r its correct application  
© UNBS 2019 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior writ ten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2122 :2019  
© UNBS 2019 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Gene ral requirements  ................................ ................................ ................................ ...........................  2 
4.1 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.1.1  Other carcases and cut minimal requirements  ................................ ................................ ..................  3 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
4.2.1  Types of carcasses or cuts  ................................ ................................ ................................ ..................  3 
4.2.2  Grading of cuts  ................................ ................................ ................................ ................................ ...... 3 
4.2.3  Fat thickness and evaluation  ................................ ................................ ................................ ...............  3 
4.2.4  Meat and fat colour and pH  ................................ ................................ ................................ ..................  4 
5 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
5.1 Microbiology  ................................ ................................ ................................ ................................ ..........  4 
6 Food additives  ................................ ................................ ................................ ................................ ....... 5 
7 Forms of presentation ................................ ................................ ................................ ...........................  5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  5 
8.1 Food borne parasites  ................................ ................................ ................................ ............................  5 
8.2 Veterinary Drug Residue  ................................ ................................ ................................ ......................  5 
8.3 Pesticide residues  ................................ ................................ ................................ ................................ ........  5 
9 Slaughter system / method  ................................ ................................ ................................ ..................  5 
10 Storage method  ................................ ................................ ................................ ................................ ..... 5 
13 Packaging, handling and transportation ................................ ................................ .............................  6 
14 Labelling  ................................ ................................ ................................ ................................ .................  7 
13 Nutriti on and health claims  ................................ ................................ ................................ ..................  7 
Annex  A (normative)  Characteristics of Ovine cuts  ................................ ................................ ......................  8 
A.1 Characteristics of ovine carcass and cuts on retail and whole sale  ................................ ...............  8 
Table A 1 — Characteristics of ovine carcass and cuts on retail and whole sale  ................................ ....... 8 
A.2 Lamb meat carcass and cuts  ................................ ................................ ................................ .............  19 
Bibliography  ................................ ................................ ................................ ................................ ......................  20 
 DUS 2122 :2019 
iv © UNBS 2019 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 3 27, of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standar ds, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field  or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [Food  and Agriculture ], 
Subcommittee SC 12, [Meat, poultry , eggs and processes products ]. 
This is the first edition ( DUS 2122 :2019), which has been tec hnically developed .  
 DRAFT UGANDA STANDARD  DUS 2122 :2019 
 
© UNBS 2019 – All rig hts reserved  1 
 Ovine  (Lamb ) meat  — Carcases and cuts  — Specification  
1 Scope   
This Draft Uganda Standa rd specifies the requirements for  raw Lamb  meat  fit for human consumption and for 
use in the food industries.  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes req uirements 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.  
DUS ISO 11290 -1, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. —Part 1: Detection method  
US CAC/MRL - 2, Maximum Residue Limits (MRLs) and Risk management Recommendations (RMRs) for 
Residues of veterinary Drugs in food  
US CAC/GL 61  , Guide lines on the application of general principles of food hygiene to the control of listeria 
monocytogenes in foods  
US CAC/GL 88 , Guidelines on application of general principles of food hygiene to control of food borne 
parasites  
US CAC/RCP 58 , Code of hygiene  practice for meat  
US 45 , General standards for food additives  
FDUS 734,  Design and operation of abattoirs and slaughterhouses — Requirements  
FDUS 737 , Production of packaged meat products (processed) — Hygienic requirements  
FDUS 779 , Transportation of mea t and meat products —Requirements  
US EAS 38,  Labelling of pre -packaged foods — General requirements  
US EAS 803 , Nutrition labelling — Requirements  
US EAS 805,  Use of nutrition and health claims — Requirements  
US ISO 6579 , Microbiology of food and animal fe eds — Horizontal method for detection, enumeration and 
serotyping of Salmonella, Enumeration by a miniaturized most probable number technique  
US ISO 6888 -1, Microbiology of food and animal feeds — Horizontal method for enumeration of Coagulase - 
positive st aphylococci. (Staphylococcus aureus and other species), Detection and MPN technique for low 
numbers   
2 © UNBS 2019 – All rights reserved  
 US ISO 7251 , Microbiology of food and animal feeds — Horizontal method for detection, enumeration of 
presumptive Escherichia coli – Most  probable number tec hnique  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
ageing  
tendering process of preparing meat for  consumption, mainly by breaking down the connective tissue  
3.2 
carcass  
the body of an animal after dressing  
3.3 
contusion  
a bruise, in which the skin is not broken, often having broken blood vessels and discolouration  
3.4 
cut 
piece of meat separated from the carcass of an animal during butchering  
3.5 
trimming  
removal of unwanted fat, bone, and sine w from meat  
4 General requirements   
All meat must originate from animals slaughtered in establishments regularly operated under the applicable 
regula tions pertaining to food safety and inspection  as in accordance with DUS 734 . The meat shall be 
obtained fr om sheep which have gone through the right ante and post mortem procedures and inspections as 
in accordance with CAC/RCP 58 . 
4.1 Minimum requirements  
Ovine meat  carcasses or cuts shall be ; 
a) Intact, taking into account the presentation  
b) Free from visible bloo d clots, or bone dust  
c) Free from any visible foreign matter (e.g. dirt, wood, metal particles)  
d) Free of offensive odours  
e) Free of obtrusive bloodstains  
f) Free of contusions having a material impact on the product of unspecified protruding or broken bones  
g) Free f rom freezer -burn 
h) Free of spinal cord (except for whole un split carcases)  
i) Of natural colour  and texture  DUS 2122 :2019 
© UNBS  2019 – All rights reserved  3 
  
4.1.1 Other  carcases and cut  minimal requirements  
a) Cutting, trimming, and boning of cuts shall be accomplished with sufficient care to maintain cut 
integrity, identity , and avoid scores in the lean.  
b) Ragged edges shall be removed close to the lean surfaces.  
c) Except for cuts that are separated through natural seams, all cross -sectional surfaces shall form 
approximate right angles with the skin surface.  
d) Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut.  
e) For boneless  cuts, all bones, cartilage, and visible surface lymph glands shall be removed . 
4.2 Specific requirements  
4.2.1  Types of carcasses or cuts  
Ovine  meat  shall be f rom the following listed age groups of lamb s; 
a) Young lamb; Young lamb under 6 months of age which does not have any permanent incisor teeth  
b) Lamb; Lamb under 12 months of age which does not have any permanent incisor teeth  
c) Hogge; A young male or female ovine  having one but not more than two permanent incisor teeth  
d) Mutton; Female or castrated male ovine having more than one permanent incisor teeth  
e) Ewe mutton ; Female ovine having one or more permanent incisor teeth  
f) Wether mutton ; Castrated male ovine having one  or more permanent incisor teeth  
g) Ram; Adultentire or castrated male ovine having more than one permanent incisor teeth  
4.2.2  Grading of cuts  
Ovine meat cuts shall be graded as stated in annex A  1 
4.2.3  Fat thickness and evaluation  
The purchaser can specify  the maximum fat thickness of carcases, sides and cuts. Allowable fat limitations 
are as follows  in Table 1 ; 
Table 1 - Allowable fat limits  
Fat thickness code (data field 10)  Category  
0 Not specified  
1 Peeled, denuded, surface membrane removed  
2 Peeled, denuded , surface membrane  not removed  
3 0 - 3 mm maximum fat thickness or as specified  
4 3 - 6 mm maximum fat thickness or as specified  
5 6 - 9 mm maximum fat thickness or as specified   
4 © UNBS 2019 – All rights reserved  
 6 9 - 12 mm maximum fat thickness or as specified  
7 12 - 15 mm max imum fat thickness or as specified  
8 15mm and over or as specified  
9 Other  
 
a Trimming of external fat shall be accomplished by smooth removal along the contour of underlying 
muscle surfaces. Bevelled fat edges alone do not substitute for complete trimm ing of external surfaces when 
required. Fat thickness requirements may apply to surface fat (subcutaneous and / or exterior fat in relation to 
the item), and seam (intermuscular) fat as specified by the purchaser. Two definitions are used to describe fat 
trim limitations ; 
Maximum fat thickness at any one point. Evaluated by visually determining the area of a cut which has the 
greatest fat depth, and measuring the thickness of the fat at that point.  
Average (mean) fat thickness. Evaluated by visually determi ning and taking multiple measurements of the fat 
depth of areas where surface fat is evident only. Average fat depth is determined by computing  the mean 
depth in those areas.  
b Actual measurements of fat thickness (depth) are made on the edges of cuts by p robing or scoring the 
overlying surface fat in a manner that reveals the actual thickness and accounts for any natural depression or 
seam which could affect the measurement. When a natural depression occurs in a muscle, only the fat above 
the portion of th e depression which is m ore than 19 mm  (0.75 inch)  in width is considered (known as bridging). 
When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is 
measured (known as planning) . 
Note 1 : when fat limitat ions for Peeled/Denuded Surface Membrane Removed are specified, the bridging method shall be 
used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscle . 
4.2.4   Meat and fat colour and pH  
The specific requireme nts on colour and pH shall be agreed between buyer and seller and are not provided 
for in the Specification . Normally, lean meat and fat, depending on the specific species, demonstrates a  
characteristic colour and pH.  
5 Hygiene  
Ovine  meat  shall be handled,  stored and transported following hygienic practices in accordance with 
CAC/RCP 58, the personal handling ovine  carcasses and cuts shall also be clean and health . 
5.1 Microbiolog y  
Ovine  meat carcasses and cuts shall be free or have a limited and acceptabl e number of microorganisms that 
shall be not harmful for  human consumption as stated in Table 2 below;  
Table 2  — Microbiological limits for Ovine meat   
S/N Microorganism  Limit  Test method  
i) Salmonella spp  Absent  US ISO 6579  
ii) Escherichia coli  , cfu/g  maxi.  < 10  US ISO 7251  
iii) Listeria monocytogenes  (for ready to 
eat cuts)  cfu/g  max.  <100  US CAC/GL 61  
ISO 11290 -1 DUS 2122 :2019 
© UNBS  2019 – All rights reserved  5 
 iv) Staphylococcus areaus , cfu/ml max.  103  US ISO 6888 -1 
v) Total plate count  ,cfu/g  106 US ISO 4833 -1 
vi) Pseudomonas aeruginosa / g < 10  US ISO 13720  
6 Food additives  
Ovine  meat cuts and carcasses preservation prior to storage or ageing shall be done in accordance with US 
45 
7 Forms of presentation  
Ovine  meat shall be presented as cuts or carcasses as seen in annex  A 2 
8 Contamina nts 
Ovine  meat shall be free from foreign contamina nt such as dust and faecal material, hide and skin contacts, 
spilling body fluids, hair, soils , aerosol and sprays.  
8.1 Food borne parasites  
Ovine  meat shall be free from food borne parasites and in accorda nce with CAC/GL 88  
8.2 Veterinary Drug Residue  
Ovine  meat shall have a maximum Residual limit for veterinary drugs in accordance with CAC/MRL - 2,  
8.3 Pesticide residues  
Ovine meat shall have a maximum pesticide residues  limit as in accordance with Codex A limentarious 
standards.  
9 Slaughter system / method  
The supplier shall specify the slaughter system or method to the purchaser either on packaging material or on 
stalls of sell as follows ; 
a) Conventional -stunning prior to bleeding  
b) Kosher -appropriate ritual  slaughter procedures used  
c) Halal –appropriate ritual slaughter procedures used  
d) Other -any other authorized method of slaughter must be specified by buyer and selle r 
10 Storage method  
Ovine  meat carcasses and cuts may be stored and preserved as; chilled, fr ozen or deep -frozen. Depending 
on the refrigeration method used, tolerances for product weight to be agreed between buyer and seller.  
6 © UNBS 2019 – All rights reserved  
 Ambient temperatures should be such throughout the supply chain to ensure uniform internal product 
temperatures as follows ; 
a) Deep frozen meat  - Internal product temperatu re maintained at not exceeding -18°C at any time after 
freezing  The carcasses, sides or cuts, shall be pre chilled before freezing and the freezing completed 
at -18°C  or lower temperature within 24 hours.  
b) Frozen meat  - Internal product temperatu re maintained at not exceeding -12°C at any time after 
freezing  Frozen carcass, sides or cuts, shall be stored at -18°C  or lower and the material shall be 
consumed within 9 months.  
c) Chilled meat  - Internal product tempera ture maintained at not less than -1.5°C or more than +7°C at 
any time following the post -slaughter chilling process  within 12 hours and consumed in a week under 
normal storage.  
Note 1 ; Ageing solution is stirred and allowed to stand for 12  hours The carcas s may be aged for a period of 2 weeks at 
before use a temperature of 1°C . 
13 Packaging, handling and transportation  
Ovine  meat shall be packaged, handled and transported in accordance with DUS 737  and DUS 779  
During storage and transport, the meat shall be  following minimum requirements  as below ; 
a) Wrapped in food grade material  
b) Transported under  clean and hygienic conditions  
c) The frozen material shall be moved in refrigerated transport and the packages shall be han dled under 
hygienic conditions.  
d) At the port, the loading of the packages shall be d one by using canvas s lings and the packages shall 
not be exposed to direct sun or rain.  
Carcases and quarters  
a) Chilled with or without packaging  
b) Frozen / deep -frozen pack aged  to protect the products  
Cuts - Chilled  
a) Individually wrapped (I.W.)  
b) Bulk packaged (plastic or wax -lined container)  
c) Vacuum -packed (VAC)  
d) Modified atmosphere packaging (MAP)  
e) Other   
Cuts - Frozen / deep -frozen  
a) Individually wrapped (I.W.)  
b) Bulk packaged (plastic or wax -lined container)  DUS 2122 :2019 
© UNBS  2019 – All rights reserved  7 
 c) Vacuum -packed (VAC)  
Note 2: The conditions of storage before dispatch and the equipment used for transportation shall be appropriate to the 
physical and in particular the thermal condition of the meat (chilled, chilled in a modified atmosphere, frozen, or deep -
frozen) and shall be in accordance with the requirements of the importing country.  
14 Labelling   
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly and indelibly marked  
For carcasses , sides  and q uarters, the mandatory information shall be fixed to the product (stamped and/or 
tagged).For packaged cuts, the mandatory information shall be listed on the shipping container.  
The labelling re quirements are listed in T able 3  below ; 
Table 3  — labelling  information  
Labelling information  Carcasses and 
cuts Packaged or parked 
meat  
Health stamp  or inspection stamp  or 
carcass tag     
Slaughter number or batch number     
Name of the product ‘’ Ovine  (lamb )’’ 
meat     
Use-by information as required by each 
country      
Storage conditions: e.g. refrigeration     
Appropriate identification of packer  
processor or retailer      
Quality or class     
Net weight     
Quality/grade/classification     
Processing/packaging date     
Number  of pieces     
Species     
Other claims e.g. pr oduction method; 
organic     
 
13 Nutrition and health claims  
Ovine  meat carcasses and cuts may have health claims associated with nutrition and health. Such claims 
when declared shall be consistent with US EAS 805 and shall follow nutritional labelling conc epts as in 
accordance with US EAS 803  
 
  
8 © UNBS 2019 – All rights reserved  
 Annex  A 
(normative)  
 
Characteristics of Ovine  cuts 
A.1 Characteristics of ovine  carcass and cuts on retail and whole sale  
Table A 1 — Characteristics of ovine  carcass and cuts on retail and whole sale  
 
Whole sale  Description  Specifics  
CARCASE  Includes all parts of the body skeletal 
musculature and bone,  
extending to and including the hock joint 
(tarsus) and knee joint  
(carpus), all cervical vertebrae and up to 
five coccygeal vertebrae.  
The udder or testes, penis an d udder or 
cod fat are removed  To be specified:  
● Number of pieces required.  
● Tenderloin retained or removed.  
● Kidneys retained or removed.  
● Kidney and channel fats retained, partially or completely  
removed.  
● Diaphragm retained or removed.  
● Tail removal point.  
● Weight range.  
● Confirmation of grad ing. 
● Surface fat trim level.  
● Fat score.  
● Neck string on or off.  
● Head retained.  
● Lower Foreshank (metacarpal bone) retained  
SIDE  Prepared from a full Carcase. The 
carcase is split into sides by one  
longitudinal cut made centrally down the 
sacral, l umbar, thoracic and  
cervical vertebrae  To be specified:  
● Tenderloin retained or removed.  
● Kidney retained or removed.  
● Kidney and channel fats retained, partially or completely  
removed.  
● Diaphragm retained or removed.  
● Tail removal point.  
● Surface fa t trim level.  
● Fat score.  
● Neck string on or off.  
4505  
TELESCOPED 
CARCASE  Prepared from a full Carcase. To prepare 
the leg  
folded or placed into the chest cavity, a 
cut is made  To be specified:  
● Tarsus retained or removed.  
● Diaphragm retained or removed.  DUS 2122 :2019 
© UNBS  2019 – All rights reserved  9 
 horizontally across the dorsal edge of the 
carcase at  
the junction of the 6t h lumbar and 1st 
sacral vertebrae  
breaking the spine sufficiently to allow the 
legs to fold  
into the cavity of the carcase  ● Kidneys retained or removed.  
● Kidney and channel f ats retained, partially or  
completely removed.  
● Neck retained or removed.  
● Foreshank retained or removed.  
● Breast and Flap retained or removed.  
● Tail retained or removed.  
● Weight range.  
● Fat score.  
● Neck string on or off.  
4720  TRUNK  Trunk is prepar ed from a Carcase by a 
straight cut  
through the 6th lumbar vertebrae to just 
clear the tip  
of the ilium to the ventral portion of the 
Flap To be specified:  
● Diaphragm retained or removed.  
● Kidneys retained or removed.  
● Kidney and channel fats retained, partially or  
completely removed  
4946  LEG 
PAIR AND 
SADDLE  Leg Pair and Saddle is prepared from a 
Carcase by the  
removal of the following portions:  
Breast and Flap are removed by a straight 
cut parallel  
on each side and measured from the 
dorsal edge and  
commencing from the junction of the 1st 
rib (sternum) to the  
reflection of the diaphragm at the 11th rib 
and following  
on through the Flap to the superficial 
inguinal lymph node.  
The Neck is removed by a straight cut 
parallel and cranial  
to the 1st rib and th rough the junction of 
the 7th cervical  
and 1st thoracic vertebrae.  To be specified:  
● Shank tipped.  
● Flap retained or removed.  
● Shoulder retained or removed.  
● Leg tendon retained or removed.  
● Number of ribs required.  
● Kidney and channel fats retained, partially or  
completely removed.  
● Scapular cartilage retained or removed.  
● Rib nu mbers to be frenched and length of frenching  
required.  
● Surface fat trim level.  
● The rib ends are frenched to a distance as specified  
from the ventral edge.  
4789  
HINDQUARTE
R Hindquarter is prepared from a Leg Pair 
and Saddle (item  
4946) by splitting the  pair evenly by one 
longitudinal cut  
down the sacral, lumbar and thoracic 
vertebrae to the  
specified rib.  To be specified:  
● Shank tipped.  
● Leg tendon retained or removed.  
● Number of ribs required.  
● Scapular cartilage retained or removed.  
● Kidney and c hannel fats retained, partially or  
completely removed.  
● Surface fat trim level  
4901 LEG 
PAIR AND 
LOIN SADDLE  Leg Pair and Loin Saddle is prepared from 
a Carcase  
by removing the Forequarter Pair by a 
straight cut  To be specified:  
● Shank tipped.  
● Number of ribs required.   
10 © UNBS 2019 – All rights reserved  
 through the junction of the specified 
lumb ar or thoracic  
vertebrae along the contour of the 
specified rib to the  
ventral portion of the Flap.  ● Kidney and channel fats retained, partially or  
completely removed.  
● Flap retained or removed.  
● Tail removal point.  
● Channel fat retained, partially or completely  
removed.  
● Leg tendon retained or removed.  
● Surface fat trim level.  
4816 LEG 
PAIR  Leg Pair is prepared from a Carcase by a 
straight cut  
through the 6th lumbar vertebrae to clear 
the tip of the  
ilium to the ventral portion of the Flap  To be specified:  
● Leg tendon retained or removed.  
● Shank tipped.  
● Flap retained or removed.  
● Tail removal point.  
● Channel fat retained, partially or completely  
removed.  
● Butt Tenderloin retained or r emoved.  
● Surface fat trim level.  
4960 
FOREQUART
ER PAIR  Forequarter Pair is prepared from a 
Carcase by a cut  
along the contour of the specified rib and 
ventral to the  
flap cutting line retaining the Flap on the 
Forequarter  
Pair, and at right angle through  the 
thoracic  
vertebrae  
severing the back bone.  To be specified:  
● Number of ribs required.  
● Neck string on or off.  
● Atlas bone retained or removed.  
● Carpus retained or removed.  
● Length of flap retained, to be specified or  
removed  
completely.  
● Surface  fat trim level  
4976 
OUTSIDE 
SHOULDER 
PAIR  Outside Shoulder Pair is prepared from a  
Carcase or a Forequarter Pair (5 -rib) (item  
4960) (flaps removed) by peeling each 
shoulder  
separately from the ventral edge of the 
breast  
and cutting along the natural sea m 
between the  
overlying muscles and ribs, leaving the 
undercut  
(M. subscapularis) attached to the blade 
bone.  
The shoulders are separated at the dorsal 
edge  
of the forequarter by a cut following the 
contour  
of the outer edge of the primal to a point 
adjace nt to the junction of the 1st rib and 
7th To be specified:  
● Surface fat trim level.  
● Rib removal point.  
● Atlas bone retained or removed.  
● Carpus retained or removed.  DUS 2122 :2019 
© UNBS  2019 – All rights reserved  11 
 cervical vertebrae. The shoulders remain 
firmly attached to the neck by the 
connected muscles  
of the M. trapezius. The ribs are 
separated from the neck by a cut through 
the junction of the  
7th cervical vertebrae an d 1st ribs 
severing the neck from the rib cage 
leaving the shoulders  
firmly attached to the neck. Bloodstains on 
the underside of the neck are removed  
4972 
FOREQUART
ER Forequarter is prepared from a Side by a 
cut 
along the contour of the specified rib to 
the 
ventral edge and at right angles thr ough 
the 
thoracic vertebrae separating the 
Forequarter  
and the Hindquarter.  To be specified:  
● Number of ribs required.  
● Neck string on or off.  
● Atlas bone retained or removed.  
 
Carpus retained or removed.  
● Breast retained or removed.  
● Surface fat trim  level.  
4800 LEG - 
CHUMP ON  Leg - Chump On is prepared from a Side 
by a 
straight cut through the 6th lumbar 
vertebrae  
to a point just clear of the tip of the ilium to  
the ventral portion of the Flap. The lymph 
node  
gland (  
Subiliac) and gland fats situate d on the  
Flap are removed.  To be specified:  
● Flap retained or removed.  
● Tail removal point.  
● Sacrum retained or removed.  
● Channel fat retained, partially  
or completely removed.  
Butt Tenderloin retained or removed.  
● Shank tipped.  
● Leg tendon retained or removed.  
● Surface fat trim level  
4810 L EG - 
CHUMP ON - 
SHANK  
OFF Leg - Chump On - Shank Off is prepared 
from 
a Leg - Chump On (item 4800) by the 
removal  
of the Shank (tibia) at the stifle joint, and 
by a 
straight cut parallel through the heel 
muscles of  
the Silverside. The lymph node gland 
(Sub iliac) 
and gland fats situated on the Flap are 
removed  To be specified:  
● Flap retained or removed.  
● Tail removal point.  
● Sacrum retained or removed.  
● Butt Tenderloin retained or removed.  
Channel fat retained, partially  
or completely removed.  
● Heel muscles retained or removed.  
● Surface fat trim level.  
4820 LEG - 
CHUMP OF F Leg - Chump Off is prepared from a Leg - 
Chump  
On (item 4800), by the removal of the 
Chump by  
a cut at right angles across the Leg at a 
specified  To be specified:  
● Tail removal point.  
● Sacrum retained or removed.  
● Shank tipped.  
● Leg tendon retained or removed.   
12 © UNBS 2019 – All rights reserved  
 measured distance from the acetabulum.  Channel fat retained, partially or completely  
removed.  
● Chump cutting lines (cranial) to acetabulum.  
● Surface fat trim level  
4822 LEG - 
FILLET END  Leg - Fillet End is prepared from a Leg - 
Chump Off (ite m 
4820) by the removal of the middle portion 
of the Leg by  
a straight cut ventral to the tip of the 
exposed portion of the  
ischium bone and parallel to the Chump 
removal line.  To be specified:  
● Tail removal point.  
● Sacrum retained or removed.  
● Distance of the cutting line from the ischium bone.  
● Surface fat trim level  
4823 LEG - 
SHANK END  Leg - Shank End is prepared from a Leg - 
Chump Off (item  
4820) by the removal of the Leg - Fillet 
End (item 4822) and  
is the remaining caudal portion of the Leg 
with the Shank  
attached.  To be specified:  
● Shank tipped.  
● Leg tendon retained or removed.  
● Distance of the cutting line from the ischium bone.  
● Surface fat trim level.  
4830 LEG - 
CHUMP OFF - 
SHANK OFF  Prepared from a Leg - Chump Off (item  
4820) by the remo val of the Shank (tibia)  
at the stifle joint, and by a straight cut  
parallel to the cutting line of the Chump  
and through the heel muscles of the  
Silverside  To be specified:  
● Tail removal point.  
● Sacrum retained or removed.  
● Chump cutting lines (cranial ) 
to acetabulum.  
Patella bone retained or removed.  
● Surface fat trim level.  
4801 LEG - 
CHUMP ON - 
SHANK ON - 
AITCH  
BONE 
REMOVED  Leg - Chump On - Shank On - Aitch  
Bone Removed is prepared from a Leg  
- Chump On (item 4800) by the removal  
of the aitch bone.  The lymph node gland  
(Subiliac) and gland fats situated on the  
Flap are removed.  To be specified:  
● Flap retained or removed.  
● Shank tipped.  
● Leg tendon retained or removed.  
● Butt Tenderloin retained or removed.  
● Surface fat trim level  
4802 LEG - 
CHU MP ON - 
SHANK OFF - 
AITCH  
BONE 
REMOVED  Leg - Chump on - Shank Off - Aitch Bone  
Removed is prepared from a Leg - Chump  
On -Shank On - Aitch Bone Removed  
(item 4801), by the removal of the Shank  
(tibia) at the stifle joint, and by a straight  
cut parallel thr ough the heel muscles of  
the Silverside. The lymph node gland  
(Subiliac) and gland fats situated on the  
Flap are removed.  To be specified:  
● Patella bone retained or removed.  
● Heel muscle retained or removed.  
● Flap retained or removed.  
● Surface fat trim level  
5065 LEG 
CUTS  Leg Cuts are prepared from a Leg - 
Chump On Boneless (item 5060) and 
seamed into four  
individual primals and trimmed as To be specified:  
● Variation of primal composition.  
● Cartilage removal.  DUS 2122 :2019 
© UNBS  2019 – All rights reserved  13 
 specified  ● Surface fat trim level.  
5071 
SILVERSIDE  Silverside is prepared from a Leg - Chump 
On Boneless  
(item 5060) by separating the primal along 
the natural  
seam between the I nside and Thick Flank.   
5075 
OUTSIDE  The Outside is prepared from a Silverside 
with the heel  
muscle removed along the natural seam. 
Outside is  
denuded to silverskin.   
5072 
KNUCKLE 
(LEG TIP)  The Knuckle is prepared from the Thick 
Flank with the cap  
muscle  and fat cover removed.   
5076 THICK 
FLANK  Thick Flank is prepared from a Leg - 
Chump On Boneless  
(item 5060) by separating the primal along 
the natural  
seam between the Inside and Silverside. 
The patella, joint  
capsule and tendon are removed   
5073 INSIDE  Inside is prepared from a Leg - Chump On 
Boneless (item  
5060) by separating the primal along the 
natural seam  
between the Thick Flank and Silverside. 
The pizzel butt,  
fibrous tissue and lymph node gland and 
surrounding  
gland fats are removed.   
5130 CHUMP  - 
BONELESS  
(SIRLOIN)  Chump - Boneless is prepared from a  
bone -in Chump (item 4790) by the  
removal of all bones, cartilage and  
Butt Tenderloin. The lymph node gland  
(Subiliac) and gland fats situated on the  
Flap are removed.  To be specified:  
● Butt Tenderloin retained or removed.  
● Surface fat trim level.  
4790 CHUMP - 
BONE -IN 
(SIRLOIN)  Chump - Bone -in is prepared from a  
Bone -in Leg - Chump On (item 4800).  
The Chump is removed by a cut  
at right angles across the leg at a  
specified measured dis tance from the  
acetabulum.  
The lymph node gland and gland  
fats situated on the flap are removed.  
Chump removal points from the Leg to  
be parallel (Cranial and Caudal).  To be specified:  
● Channel fat retained, partially or completely removed.  
● Flap retaine d or removed.  
● Butt Tenderloin retained or removed.  
● Chump removal distance from hip joint (acetabulum).  
● Surface fat trim level   
14 © UNBS 2019 – All rights reserved  
 5031 
HINDSHANK  Hindshank is prepared from a Leg (item  
4800) and consists of the tibia, tarsus and  
calcaneal tuber bones and  associated  
muscles. The Hindshank is removed from 
the 
Leg by a cut parallel to the Chump 
removal  
cutting line through the heel muscle of the  
Silverside, through the stifle joint 
separating  
the tibia and the femur.  To be specified:  
● Tarsus retained.  
● Hee l muscle retained or removed.  
● Leg tendon retained or removed.  
● Separated by saw cut or broken joint.  
4900 SADDLE  Saddle is prepared from a Leg Pair and 
Saddle (item  
4946) by the removal of the Leg Pair (item 
4816) by  
a cut through the 6th lumbar verteb rae to 
the tip of the  
ilium continuing to the ventral portion of 
the Flap. The  
ribs and flap on both sides of the saddle 
are cut parallel  
at a specified distance from the (cranial) 
end. To be specified:  
● Flap retained or removed.  
● Number of ribs required . 
● Number of ribs frenched.  
● Length of frenching required.  
● Kidneys retained or removed.  
● Kidney channel fat retained,  
partially or completely removed  
Scapular cartilage retained or removed.  
● Diaphragm retained or removed.  
● Flap removal distance from  eye muscle.  
● Blade (scapular cartilage) retained or removed.  
● Surface fat trim level.  
● Rib ends are frenched to a distance (as specified)  
from the ventral edge.  
4840 LOIN - 
CHUMP ON  Loin - Chump On is prepared from a  
Side by the removal of the Forequa rter 
along the contour of the specified rib  
and by a cut a right angles severing the  
thoracic vertebrae. The Leg is removed  
by a cut parallel to the Forequarter  
removal line at right angles at a  
measured distance from the hip joint  
cranial to the acetabulu m. The Breast  
and Flap is removed at the specified  
distance from the ventral edge of the  
eye muscle (measured from the cranial  
end).  To be specified:  
● Number of ribs required.  
● Removal distance from the acetabulum.  
● Diaphragm retained or removed.  
● Kidney and channel fats retained,  
partially or completely removed.  
Breast and Flap removal line and  
distance from eye muscle.  
● Scapular cartilage retaine d or 
removed.  
● Surface fat trim level.  
4860 LOIN  Loin is prepared from a Side by the 
removal  
of the Forequarter along the contour of the  
specified rib and by a cut at right angles  To be specified:  
● Number of ribs required.  
● Diaphragm retained or removed.  
● Kidney and channel fats retained, partially or completely DUS 2122 :2019 
© UNBS  2019 – All rights reserved  15 
 severing the thoracic vertebrae. The Leg 
is 
removed by a cut parallel to t he 
Forequarter  
removal line and passing through the 
junction  
of lumbar sacral vertebrae to clear the tip 
of the  
ilium. The Breast and Flap are removed at 
the 
specified distance from the ventral edge of 
the 
eye muscle by a cut parallel to the 
backbone  
(meas ured from the cranial end).  removed.  
● Breast and Flap removal line and distance from eye muscle.  
● Surface fat trim le vel. 
4880 SHORT 
LOIN  Short Loin is prepared from a Loin (item 
4860)  
by the removal of specified ribs parallel to 
the 
Forequarter cutting line. To remove the 
ribs a  
cut is made following along the contour  
of the  
specified rib and severing the dorsal edge 
of 
the thoracic vertebrae.  To be specified:  
● Number of ribs required.  
● Diaphragm retained or removed.  
● Kidney and channel fats retained,  
partially or completely removed  
Breast and Flap removal line and distance  
from eye muscle.  
● Surface fat trim level.  
4727 
SHOULDER 
RACK PAIR  Shoulder Rack Pair is prepared from a  
Forequarter Pair (item 4960 flap removed)  
by the removal of the Shoulders, leaving 
the 
underlying muscles attached to the ribs. 
The 
cranial cutting line is along the contour of  
the 1st rib and through the junction of the  
1st thoracic and 7th cervical vertebrae 
and 
parallel with the specified caudal cutting  
line. The ventral cutting line is determined  
by a measurement from the tip of the  
M. longissimus thoracis (eye muscle) at 
the 
caudal end.  To be specified:  
● Number of ribs required.  
● Breast removal line and distance from eye muscle.  
4739 
SHOULDER 
RACK  
(FRENCHED)  Shoulder Rack (frenched) is prepared 
from 
Shoulder Rack (item 4733). The ribs are  
trimmed (frenched) to expose the ribs to 
the 
speci fied length.  To be specified:  
● Number of ribs required.  
● Breast removal line and distance  
from eye muscle.  
Feather / chine bones retained or   
16 © UNBS 2019 – All rights reserved  
 removed.  
● Length of exposed rib.  
4928 RACK -
SADDLE  Rack -Saddle is prepared from a Saddle 
(item  
4910) by a cut al ong the contour of the  
specified rib parallel to the loin end and 
rack 
end cutting line and by a cut at right angle  
through the thoracic vertebrae severing 
the 
back bone. The ribs on both sides of the  
Saddle Rack are cut parallel at a specified  
distance fr om the eye muscle at the 
(caudal)  
end. To be specified:  
● Number of ribs required.  
● Diaphragm retained or removed.  
● Blade (scapular cartilage) retained or removed.  
Rib removal distance from the eye  
muscle.  
● Surface fat trim level.  
4932 RACK  Rack is pre pared from a Side by the 
removal  
of the Forequarter (item 4972) by a 
straight  
cut along the contour of the specified rib 
and 
by a cut at right angle through the thoracic  
vertebrae severing the backbone. The 
caudal  
cutting line is along the specified rib an d 
caudal  
to the edge of the specified rib and  
parallel. The Breast and Flap cutting line 
is 
at a specified distance from the ventral 
edge  
of the loin eye muscle and cut parallel to 
the 
backbone measured at the cranial end.  To be specified:  
● Number of ribs  required.  
● Breast removal distance from eye muscle.  
● Scapular cartilage retained or removed.  
● Feather and chine bones retained  
or removed.  
Diaphragm retained or removed.  
● Surface fat trim level  
5109 
BACKSTRAP 
OR 
BACKSTRIP 
(LONG)*  Backstrap (long) is prepared from a Side 
and consists of the eye muscle lying along 
the 
spinous process and transverse 
processes of the lumber, thoracic and 
cervical vertebrae. The  
Backstrap comprises of the portion 
commencing from the 1st cervical 
vertebrae to the lumbar  
sacral junction.  To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal point along the 
vertebrae.  
5153 EYE OF 
RACK  Eye of Rack is prepared from Backstrap  
(item 5109) and comprises of the portion  
commencing from the 6th thoracic 
vertebrae  To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal point along the 
vertebrae.  DUS 2122 :2019 
© UNBS  2019 – All rights reserved  17 
 to the junction of the 13th thoracic and 1st  
lumbar vertebrae.  
5080 
TENDERLOIN  Tenderloin (Fillet) is prepared from the 
Side by  
removing the muscles in one piece from 
the 
ventral surface of the lumbar vertebrae 
and 
lateral surface of the ilium. The Side Strap  
(M. psoas minor) remains attached  To be specified:  
● Sidestrap (M. psoas minor) retained or removed.  
● Surface f at trim level  
5010 BREAST 
AND FLAP  Breast and Flap is prepared from a Side  
and is removed by a straight cut, parallel  
to the back bone and from the junction of  
the 1st rib (sternum) to the reflection of 
the 
diaphragm at the 11th rib then through  
the Flap to the superficial inguinal lymph  
node.  
Dorsal cutting line - The Breast and Flap 
can be prepared to include attached 
residual rib  
portions remaining after the removal of 
bone -in - Loin - Saddle - Rack or Short 
Loin To be specified:  
● Diaphragm retained or  removed.  
● Dorsal cutting line.  
5011 FLAP  A Flap is prepared from a Breast and Flap  
(item 5010). The Breast is removed from  
the Flap by a straight cut between the  
specified rib and the Flap consists of the  
remaining caudal portion.  To be specified:  
● Dor sal cutting line as specified may include rib portion of 
Flap.  
● Number of ribs required.  
5015 SPARE 
RIBS  Spare Ribs are prepared from a side. The  
rib cage is cut at specified width 
measured  
ventral from the eye of meat and cut  
parallel to the back bone. The Breast and  
Flap cutting line refer (item 5010). Specify  
rib numbers required. The rib cage 
consists  
of rib bones and intercostals muscles and  
all overlaying fat and muscle.  To be specified:  
● Number of ribs required.  
● Rib length to be specified.  
● M. cutaneous trunci retained or removed.  
● Diaphragm retained or removed.  
● M. latissimus dorsi muscle removed  
5020 NECK  Neck is prepared from a carcase by a 
straight cut through  
and between the junction of the 7th 
cervical and the 1st  
thoracic vertebrae  To be specified:  
● Caudal cutting lines.  
● Atlas neck joint retained or removed.  
● Neck split into half by a cut central to back bone.  
● Sliced as Rosettes to a specify thickness.  
● Number of vertebrae.   
18 © UNBS 2019 – All rights reserved  
 ● Surface fat trim level  
Other class of grading the ovi ne cuts and carcasses  
Lamb  Lamb is a general term which refers to the flesh of young 
ovine animals of both sexes whose age is 4 -12months. Lamb 
carcasses,  as a group, are  distinguished  from mutton  
carcasses  by their smaller  and softer  bones,  lighter  colou red 
flesh,  softer and whiter external and  internal  fats, smaller  
size of  carcasses  and cuts,  and by the break  joint of  fore legs.  
Their outer  covering  of fat is smooth,  relatively  thin, and  
evenly  distributed,  and has  a creamy  or slightly  pinkish  colour.  
Lamb  fats lack brittleness and pos sess in a greater or lesser  
degree,  the softness  and sheen  characteristic  of milk fat.  
Yearling Mutton  
 Yearling mutton carcasses are from young sheep of both 
sexes usually ranging from 12 to 20 months of age. Such 
carca sses are distinguished from lamb carcasses by harder 
and whiter bones, darker and somewhat coarser flesh, firmer 
and somewhat thicker exterior fat, and more liberal quantities 
of interior fat. They Have wider and larger abdominal cavity, 
and longer body an d legs. The break joint of the foreleg 
usually breaks in ridges similar in shape to a lamb joint,  but 
the surface  is rough,  porous.  Dry and lacks  redness.  If the  leg 
fails to  break  at this  joint,  the carcass  is mature mutton,  The 
meat from  yearling  mutton is darker  pink inclining  to a light red 
in colour com paratively  tender, but  lacking  somewhat  in 
juiciness.  Exterior  and interior  fats are firm, somewhat  brittle,  
and are white  to slightly  creamy  in colour.  
Mature Mutton  
 It is the flesh  from both males  (castrated  and uncastrated)  and 
females  of the ovine  species  that are over 20  months  in age at 
the time of  slaughter.  In mature mutton, the sides show a 
distended  or barrel -like appearance. The break  joint fails to 
break due to hardening and  ossification  of the bones and the 
separation  of the foot from  the foreleg  is. therefore,  made at 
the ankle joint.  The colour of ma ture mutton  ranges  from light 
to-dark red. 
 
 DUS 2122 :2019 
© UNBS  2019 – All rights reserved  19 
 A.2 Lamb  meat carcass and cuts  
 
  
20 © UNBS 2019 – All rights reserved  
 Bibliography  
[1] IS 2536, Meat and meat products - Mutton and lamb  meat (clevon) – fresh, chilled and frozen, 
Technical requirements   
[2] UNECE 2007 , United Nations Economic Commission for Europe ovine  meat - Carcasses and cuts   
 DUS 2122 :2019 
© UNBS 2019 – All rig hts reserved  21 
 Certification marking  
Products that conform to Uganda standards may be marked with Ugand a National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certif ication mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further par ticulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2122 :2019   
 
ICS 67.120 .10 
Price based on nn pages  
© UNBS 2019– All rights reserved