When it comes to lambs, IMF is what you are looking for. IMF stands for intra muscular fat, which is what makes cooked lamb juicy. It is measured as the fat percentage in the loin muscle of a lamb and visible as marbling. Lamb producers are now being paid a bonus according to the percentage of IMF they have in their product.
ZG: 3
This one is still in planning so it is not common knowledge yet, but no doubt it will be.
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