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Commonwealth exceeded 82 millions, as compared with over 
23 millions in New Zealand, and over 46 millions in the Argentine, 
it ranks but third after New Zealand and South America as an 
exporter of mutton and lamb. The State of New South Wales 
contains more flocks than any other, and has always led in 
numbers except for a short period in the early sixties of last 
century. From the late seventies to the beginning of the present 
century, New South Wales carried more than half the total 
number of sheep in the Dominion; since that date, however, the 
proportion has fallen. Sheep farming in Australia is primarily 
a matter of wool-production, the flocks being chiefly merinos, 
which do not produce a carcase suitable for the British mutton 
trade, but, during the last 25 years, production for mutton and 
lamb has been aimed at, and, as a result, crossbreds have become 
commoner. In 1891, out of a sheep population of nearly 
62 millions in New South Wales, over 60 millions, z.e., 97 per 
cent. were merinos; 30 years later, out of a sheep population of 
about 34 millions, the number of merinos had dropped to 
71 per cent. 
The bulk of the mutton and lamb comes from New South 
Wales and Victoria. Producers in the latter State have devoted 
considerable attention to breeding for meat and, as a result, 
Victoria mutton and lamb rank high in the estimation of meat 
traders in this country; the best qualities have frequently 
rivalled the New Zealand product. The killing season in 
Australia begins in the late spring, that is about September, and 
usually extends over about six months. Here again the vagaries 
of the Australian climate influence the date when the season 
opens, the length of the season and the regularity and quality of 
the output. Asarule, the first consignments of Australian mutton 
and lamb are in the English market in November, and, at this 
period, command relatively high prices, as New Zealand and 
South American mutton and lamb do not put in an appearance 
antil the early months of the year. 
As with Queensland beef, there are three grades of Australian 
mutton and lamb— indeed, some works have a fourth grade— 
and they are known by the same terms ‘““ g.a.q.,” “f.a.q.,”’ and 
“second f.a.q.” Mutton and lamb are also graded for weight. 
Mutton varies, but is usually graded into under 48 1b., 48 Ib. to 
56 1b., 56 1b. to 64 lb., and over 64 Ib. Sometimes ewes are 
graded “ under 64” and ““ over 64.” Heavy mutton (z.e., ‘“ over 
70’) meets with only a limited sale. Lambs g.a.q. are graded 
into 28 to 36, 36 to 42, 42 to 48 and over 48 1b. Second and 
third-grade lambs are not usually sub-graded for weight, but 
an average weight for a whole parcel is given, as the carcases lack 
finish and are, therefore, as a rule, light-weights only. Owing 
to the demand for smaller joints, it frequently happens, however, 
that the second-quality lambs command a higher price than the 
heavier first quality.* 
See also para. 23. ‘ Report of Imperial Economic Committee.” 
‘md. 2499. 1995.