PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1248 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1248 : 2022  
 
© UNBS 2022  
   
Ovine (sheep) meat — Carcasses and cuts  
 
 PUBLIC REVIEW DRAFTDUS DARS  1248 : 2022  
ii                © UNBS  2022  - 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 
responsib le for its correct application  
© UNBS 2022  
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  written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
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Fax: +256 41 286 123  
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  PUBLIC REVIEW DRAFTDUS DARS  1248 : 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t 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 represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1248 :2022 , Ovine (s heep) meat — Carcasses and cuts , is identical 
with and is being reproduced from an African  Standard , DARS 1248 :2022 , Ovine (sheep) meat — Carcasses 
and cuts , and is proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/ TC 213, Live animals, meat and 
meat products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1248  
First Edition 2022  
 
 Reference No. DARS 1248:20 22 
ICS 67.120.30  
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
 
Ovine (sheep) meat — Carcases and cut s 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1248: 2022 
ii © ARSO 2022 — All rights reserved   
Table of contents  
 
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and Definitions  ................................ ................................ ................................ ....................  1 
4 Requirements  ................................ ................................ ................................ ................................ . 2 
4.1 General requirements  ................................ ................................ ................................ ............  2 
5 Grading specification of lamb and mutton  ................................ ................................ ......................  3 
5.5 Lamb grade descriptions (includes Yearling lamb)  ................................ ...............................  4 
5.6 Mutton grades and descriptions  ................................ ................................ ............................  4 
6 Preparation of mutton and lamb carcasses and cuts  ................................ ................................ ..... 5 
6.1 Temperature treatment - Mutton and lamb carcasses and cuts shall be subjec ted to the 
following temperature treatment.  ................................ ................................ ................................ ........  5 
6.2 The carcass/cuts shall be of the following types in relation to temperature treatment:  .........  5 
7 Quality characteristics of lamb/mutton  ................................ ................................ ...........................  5 
8 Hygiene  ................................ ................................ ................................ ................................ ..........  6 
9 Contaminants  ................................ ................................ ................................ ................................ . 7 
9.1 Veterinary drug residue  ................................ ................................ ................................ .........  7 
9.2 Pesticide residues  ................................ ................................ ................................ ..................  7 
9.3 Heavy metals  ................................ ................................ ................................ .........................  7 
10 Packaging  ................................ ................................ ................................ ................................ .. 7 
11 Labelling  ................................ ................................ ................................ ................................ ..... 7 
13 Sampling  ................................ ................................ ................................ ................................ .... 8 
Annex A  ................................ ................................ ................................ ................................ ...................  9 
(Informative Appendix)  ................................ ................................ ................................ ............................  9 
Ovine (sheep) meat — Carcases and cuts  ................................ ................................ .............................  9 
Annex B  ................................ ................................ ................................ ................................ .................  10 
(Informative Appendix)  ................................ ................................ ................................ ..........................  10 
Ovine (sheep) meat — Carcases and cuts ................................ ................................ ...........................  10 
Bibliography  ................................ ................................ ................................ ................................ ..........  11 
 
 
 
  DARS 1248: 2022  
© ARSO 2022 — All rights reserved  iii Forewor d 
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare  of African communities. The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
right to be represented on th at committee. International organizations, Regional Economic Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted  in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publicatio n as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for iden tifying any or all such patent rights.  
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products . 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1248: 2022 
iv © ARSO 2022 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as  shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 2022 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: + 254-20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1248: 2022  
© ARSO 2022 — All rights reserved  v Introduction  
 
The purpose of the African  Standards for meat products is to facilitate trade by recommending an 
international language for use between buyer and seller. The language describes meat items commonly 
traded internationally and defines a coding system for communication and electronic t rade.  
 
 
 
 
 
 DARS 1248: 2022 
© ARSO 2022 — All rights reserved  1  
Ovine (sheep) meat — Carcases and cuts  
 
1 Scope  
 
This African Draft Standard specifies grading  and grades of lamb and mutton , quality requirements, 
safety requirement s, sampling and methods of test for lamb and mutton carcasses and cuts  meant for 
human consumption.  
 
2 Normative 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) appl ies. 
 
ARS 56, Labelling of prepackaged foods — Specification  
 
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
 
AOAC 971.21 , Mercury in food. Flameless atomic absorptions  
 
AOAC 972.25, Lead in food. Atomic absorption spectrophotometer  
 
AOAC 973.34, Cadmium in food. Atomic absorption spectrophotometer  
 
ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony -count technique at 30 degrees C  
 
ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
 
ISO 21528 -1 Microbiology of the food chain — Horizontal method for the detection and e numeration of 
Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae  
 
ISO 21528 -2 Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Enterobacteriaceae — Part 2: Colony -count technique  
 
3 Terms and Definitions  
 
For the purposes of this document, the following terms and definitions shall apply.  
 
3.1 Lamb  
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.  
 
3.4 Mature Mutton  
carcass from both males (castrated or uncastrated) and females of ovine species (sheep) that are over 
20 months of age at the slaughter time.  
 
3.5 Carcass  
body of any slaughtered animal after bleeding and  dressing.  
 
3.6 dressed  
AFRICAN STANDARD  
 DARS 1248:20 22 
2 © ARSO 2022 — All rights reserved  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.  
 
3.7 Splitting  
dividing the carcass lengthwise into two sides.  
 
3.8 Ageing (Conditioning or Maturation)  
is the holding of carcasses or primal joints at refrigerated temperatures (0 to 4 °C) to improve eating 
quality (particularly tende rness and flavour)  
 
3.9 Conformation  
is the overall thickness of muscle and fat in relation to the size of an animal’s skeleton  
 
3.10 Eating quality  
refers to the organoleptic factors influencing consumer acceptance and enjoyment of the product.”  
 
3.11 Carcass  weight  
the weight (kg) of the dressed body of an animal at the end of the slaughter line.  
 
3.11.1  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.   
 
3.11.2  Cold dressed carcass weight (CDW)  
weight of the carcass following chilling  
 
3.11 Primal cuts  
large sections of a carcass from which prime cuts and retail cuts are made  
 
3.12 Grading  
the categorization of a carcass according to quality standards.  
 
3.13 Retail cuts  
 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 blemish  
physical body abnormalities  that could be found in carcass or cuts which could be natural or artificial 
like bad injections or as result of bad manag ements.  
 
4 Requirements  
 
4.1 General requirements  
 
4.1.1  Animals from which lamb and mutton is derived shall be slaughtered in a hygienically managed 
slaughter -house in accordance with CAC/RCP 58. 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  CAC/RCP 58 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.  
 
4.1.2 The certified carcasses shall bear approval marks of such inspection, the symbol or number or 
name of the establishment or slaughter house where they were prepared and the legend “PASSED” 
denoting wholesomeness and denoting the grade or quality. The marking fluid used shall be of food 
grade.  
 DARS 1248: 2022 
© ARSO 2022 — All rights reserved  3 4.1.3 The mutton and lamb shall be p repared in a plant which is regularly operated under supervision 
of the relevant competent authority. The mutton and lamb shall be prepared, handled fresh or chilled or 
frozen and then delivered fresh or chilled or frozen, under hygienic conditions  
 
5 Grad ing specification of lamb and mutton  
 
5.4.1  Sheep carcasses are classified according to age, conformation, muscle development and fat 
cover.  
 
Adult sheep:  
5.4.2 The qualification of adult sheep carcasses is done according to the following three categories:  
 
a) Extra Quality: this category includes carcasses of sheep less than 2 years old (4 adult teeth), 
with the udders of non -functional females. The carcasses must have a very strong muscular 
development and all the convex profiles associated with a coverage o f abundant fat evenly on 
the back and the kidneys. Kidneys should be completely covered with fat. The fat should be 
white to white yellow -butter.  
 
b) First quality: belong to this category, male sheep of all ages and female sheep less than 2 years 
old (4 adul t teeth), not falling into the previous category with a convex to rectilinear profile and 
muscle mass well developed. The fat is abundant, which may be interrupted in certain parts of 
the carcass and the internal fat deposits (at the level of the kidneys) may be less abundant, but 
the kidneys remain fully covered.  
 
c) Second quality: falling into this category sheep of any adult age not belonging to the preceding 
categories and of which the conformation is rectilinear, the musculature moderately developed 
and the kidneys partially covered with little covering fat.  
 
Lambs:  
The name lamb is reserved for cattle with only milk teeth. The qualification of lamb carcasses is made 
by a rectangular stamp according to the following methods:  
 
a) Suckling lamb:  this quality i s reserved for lambs from 50% industrial crossbreeding and less 
than 3 months old and whose carcass color is white. The abomasum must be non -functional 
with significant muscle mass development and abundant covering and internal fat.  
 
b) Extra quality:  are cla ssified in this category, the carcasses showing a very important 
development of the muscular mass and all the profiles are convex associated with a covering 
of abundant fat evenly distributed on the back and the kidneys. Kidneys should be completely 
covere d with fat. The grease should be white in color.  
 
c) First quality:  are part of this category, lambs not falling into the previous category with a convex 
to rectilinear profile and a well -developed muscle mass. The fat is abundant, which may be 
interrupted in certain parts of the carcass and the internal fat deposits (at the level of the 
kidneys) may be less abundant, but the kidneys remain fully covered.  
 
Second quality: carcasses in this category have poor muscle development with a straight to concave 
profile. The covering and internal fat are poorly developed.  
 
 
5.4.3 Grading — Grading of lamb and mutton shall be done in accordance with the grading 
regulations approved by the relevant authority as shown below.  
 DARS 1248:20 22 
4 © ARSO 2022 — All rights reserved  5.4.3.1 Lamb Grades — Eligible slaughter stock are lambs of all breeds.  
 
5.4.3.2 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  
 
5.4.3.3 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.  
 
5.4.3.4 Standard lamb — Cold dressed weight: 12 kg to 21 kg.  Fat cover: Uneven and irregular 
distribution.  
 
Dentition: Temp orary incisors.  
 
5.5 Lamb grade descriptions (includes Yearling lamb)  
 
5.5.1  Prime Lamb — Carcasses shall be of good conformation.  
 
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.  All fats are firm and of excellent 
quality.  The outer covering of fat being s mooth of moderate depth and evenly distributed over the back 
and sides.  The fat covering is interspersed with trips of pink flesh.  Interior fats are plentiful but not 
excessive or wasty.  The lean flesh is firm in all parts, fine grained and cut surfaces  feel smooth and 
velvety to touch.  
 
5.5.2 .3.2 Choice Lamb — the carcass shall be very well proportioned and have a rounded 
appearance and shall be dry and firm to the touch.  It shall be well fleshed with well -developed short 
hind legs, broad loins and sh oulders, well covered ribs and thick flank and a short, fairly thick neck.  
 
5.5.3 Standard Lamb — the carcass shall be medium well -proportioned and shall be dry, reasonably 
firm to the touch.  The fat can be off -colour and irregular without excessive fat i n the tail region.  Kidneys 
can be exposed.  The carcass shall be free from blemishes which may depreciate its value.  
 
5.6 Mutton grades and descriptions  
 
5.6.1 Mutton A — ligible slaughter stock: Wethers and unlambed ewes of all breeds.  
The carcass shall be well proportioned and well fleshed and shall have an even fat cover which shall 
not be excessively yellow. The carcass shall be firm and free from all but very superficial blemishes.  
This grade may include lamb carcasses which have not qualified for ‘La mb’ grade.  
 
CDW Limits:  Maximum 28 kg.  
Fat Cover:     Maximum 14 mm: measured for ‘Lamb’ grade.  
Dentition:      Maximum four permanent incisors.  
 
5.6.2 Mutton B   — Eligible slaughter stock: Wethers and ewes of all breeds.  
The carcass shall be fairly well  proportioned and fairly well fleshed and have a fairly even covering of 
fat.  It shall be free form extensive and penetrating blemishes affecting the prime joints.  
 
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.  
 DARS 1248: 2022 
© ARSO 2022 — All rights reserved  5 5.6.3 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.  
 
CDW Limits:  No limit.  
Fat Cover: No limit.  
Dentition: No limit.  
 
5.6.4 Mutton D — Eligible slaughter stock: Wethers, ewes and rams of all breeds.  
 
The carcass is of lower qu ality compared to the other grades.  
 
CDW Limits: No limit.  
Fat cover: No limit.  
Dentition: No limit.  
 
6 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 bruises or blemishes of any kind.  
 
6.1 Temperature treatment - Mutton and lamb carcasses and cuts shall be 
subjected to the following temperature treatment.  
 
6.1.1 Chilling - Fresh lamb and mutton carcass sides or cuts shall be brought to a temperature of 
between 1 ºC and 4 ºC within 24 hours.   
 
6.1.2 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  
 
6.2 The carcass/cuts shall be of the following types in relation to temperature 
treatment:  
 
6.2.1 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 . 
 
6.2.2 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 4 C and shall show no evidence of 
deterioration.  
 
6.2.3 Fresh -Frozen Carcass —the carcass shall be frozen solid at –18 C when delivered and they 
shall show no evidence of deterioration.  
 
6.2.4 Lamb and Mutton Cuts, Fresh — 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.  
 
6.2.5 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).  
 
6.2.6 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 Quality characteristics of lamb/mutton  
 
7.1 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 m uscle fibre and the fat 
surrounding the connective tissue.  A break joint is a sure and simple way of identifying lamb.  
 DARS 1248:20 22 
6 © ARSO 2022 — All rights reserved  7.2 High quality lamb and mutton have a smooth covering of clear, white brittle fat over most of the 
exterior.  
 
7.2.1 Lamb – the lean i s 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.   
 
7.2.2 Yearling Lamb - the lean is dark pink to light red, the bones and break joint are hard and white 
in appearance  
 
7.2.3 Mutton – the lean is deeper red in colour, the bones are hard and white in appearance and 
break joints are hard to break  
 
7.2.4. Low quality meats from all ovine animals have darker flesh, and the grain is coarse. The general 
appearance is soft, watery and fibrous.  
 
7.2.5 Carcases/cuts must be:  
 
(a) Intact, taking into account the presentation.  
 
(b) Free from visible blood 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 unspecified protruding or broken bones.  
 
(g) Free of contusions having a material impact on the product.  
 
(h) Free from freezer -burn.  
 
(i) Free of spinal cord (except for whole unsplit carcases) . 
 
8 Hygiene  
 
8.1 Lamb and mutton carcass and cuts shall be produced, handled and stored in accordance with 
CAC/RCP 58  
 
8.2  Lamp and mutton carcass and cuts shall comply with the microbiological requirements given 
in Table 1 and table 2  
 
 
Table 1 — Microbiological limits for lamb, mutton carcasses and cuts  
 
S/No.  Sampling 
plan 
C              N  Microorganism  Limit  
M              m  Test method  
 2            5  Total plate count, cfu/g,  10 6        105 ISO 4833 -1  
 2            5 Staphylococcus aureas, cfu/g,  103         102  ISO 6888 -1  
 3            5  Escherichia Coli                      cfu/g  102          10  ISO 16649 -2 
 3            5  Escherichia Coli, 0157H7 per 25 g  Absent  ISO 16654  
 0            5  Salmonella spp., per 25 g  Absent  ISO 6579 -1  
     DARS 1248: 2022 
© ARSO 2022 — All rights reserved  7  2            5   Campylobacter spp, per 25 g,  103         102        ISO 10272 -1 
 2            5   enterobacteria  103         104        ISO 21528 -1 
ISO  21528 -2 
 
 
9 Contaminants  
 
9.1 Veterinary drug residue  
 
Product shall have a maximum Residual limit for veterinary drugs in accordance with CAC/MRL - 2. 
 
9.2 Pesticide residues  
 
Product shall have a maximum pesticide residues limit as in a ccordance with Codex Alimentari us 
standards.   
 
9.3 Heavy  metals  
 
Lamb, mutton meat cuts shall not contain heavy metal contaminants in excess of the limits given in 
Table 2 when tested by methods mentioned.  
 
Table 2 — Heavy metal contaminants limits for lamb, mutton meat cuts  
  
S/No.  Contaminants limits  Maximum limits  
ppm Test method  
i Arsenic (As)  0.1 ISO 17294 -2 
ii Lead (Pb)  0.1 ISO 6633  
iii Cadmium (Cd)  0.05 ISO 5961  
iv Mercury (Hg)  0.03 ISO 6637  
 
10 Packaging  
 
10.1 Fresh and chilled meat shall be packaged in food grade materials. If wrapped, the products 
may be packaged in waxed cartons or other food grade containers.  
 
10.2 The frozen meat shall be wrapped in food grade material.  
 
10.3 . Different cuts of lamb such as steaks, patties shall be layer packaged in internally waxed 
cartons  
 
10.4 Vacuum -packaged cuts shall be delivered with vacuum containers intact.  
 
 
11 Labelling  
 
11.1 Labelling of lamb and mutton carcasses and cuts packages shall be done in accordance with 
the requirements stipulated in ARS 56 . In addition, it shall include the following:  
 
a) name of the product (lamb and mutton carcasses as appropriate);  
b) for aged product s declare “aged”;  
c) name, location and address of manufacturer;  
d) net weight, in g or kg;  
e) date of production/packaging;  
f) Best before ; 
g) batch number;  
h) storage conditions;  
i) country of origin; and  DARS 1248:20 22 
8 © ARSO 2022 — All rights reserved  j) . 
 
11.2 The labelling , promotion and presentation of a material or ar ticle shall not mislead the 
consumers.  
 
12 Sampling  
 
Sampling shall be done in accordance with CAC/GL 50.  
 
  DARS 1248: 2022 
© ARSO 2022 — All rights reserved  9  
Annex A  
(Informative Appendix)  
 
Ovine (sheep) meat — Carcases and cuts  
 
Species  Species code (data field 1)  
Bovine (Beef)  10 
Bovine (Veal)  11 
Porcine (Pork)  30 
Ovine (Sheep)  40 
Caprine (Goat)  50 
Llama  60 
Alpaca  61 
Chicken  70 
Turkey  71 
Duck  72 
Edible meat co -products  90 
 
  DARS 1248:20 22 
10 © ARSO 2022 — All rights reserved   
Annex B  
 
(Informative Appendix)  
 
 
Ovine (sheep) meat — Carcases and cuts  
 
 
 
 
  
DARS 1248: 2022 
© ARSO 2022 — All rights reserved  11  
Bibliography  
 
 
ECE/TRADE/308:2007, UNECE Standard — Ovine (sheep) meat — Carcases and cuts  
 
Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
 
USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
 
European Union: http://ec.europa.eu/sanco_pesticides/public  
 
Assistance derived from  these sources is hereby acknowledged . 
 
 
  
© ARSO 2022 — All rights reserved