Abstract
The objective work to show the importance and as to determine in practical way the moment where the lamb is finished from the relation enters the body condition of the lamb and the fattening status of the carcass. They had been verified raised correlations between these factors (0,89), however had been dependents of the previous experience of the observer. When the technique is effected by less experienced observers the correlation diminishes of expressive form (0,55), what it successfully evidences the necessity of training for execution of this technique. In this way, one evidences that the corporal condition is good pointer of the fattening status of the carcass and viable alternative practical to determine if the lamb is finished.
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