1980GOVERNMENT GAZETTE, W.A. [7 June 1985.

1980 GOVERNMENT GAZETTE, W.A. [7 June 1985. Lamb- 11. 1 The prescribed characteristics of lamb are that it is a sheep that has prescribed . not cut a permanent incisor tooth.characteristics and brand. 2 Except as provided in subregulations 5 and 7, every carcase of lamb slaughtered for human consumption in the State may only be branded with the design illustrated in Part A of Schedule 1 or with the design- W.A. LAMB M.B. together with the numeral authorized by the Authority for the use of the owner at the place of branding. 3 A brand referred to in subregulation 2 shall be applied in the manner illustrated in Part C of Schedule 1 using an approved red ink. 4 An owner shall cause all sheep carcases to be mouthed by or under the supervision of an inspector, before the head of the carcase is removed and as soon as possible after slaughter, to determine whether or not the carcases are required to be branded under subregulation 2. 5 Subject to subregulation 7, a carcase of sheep presented for inspection under regulation 10 and accompanied by a certificate from a meat inspection service in the State in which the animal was slaughtered certifying- a that the carcase is of a sheep that has not cut a permanent incisor tooth; and b that the carcase was branded by or under the supervision of a meat inspection service inspector of that State, may only be branded as lamb with the design approved by that meat inspection service. 6 A brand referred to in subregulation 5 shall be applied- a in the manner illustrated in Part C of Schedule 1; or b where the brand is applied as a stamp- i at least once to the carcase where the entire carcase is imported; or ii to each individual cut where the carcase has been processed into cuts, using an approved red ink. 7 Where a carcase branded in the manner referred to in subregulation 6b is not frozen when it is presented for inspection under regulation 10 the carcase shall be further branded by or under the supervision of an inspector at the place of inspection with the design illustrated in Part B of Schedule 1 in the manner illustrated in Part C of Schedule 1 using an approved red ink. 8 A carcase of sheep presented for inspection under regulation 10 shall not be branded as lamb unless it is accompanied by a certificate referred to in Lamb 12. 1 Where a carcase of lamb is slaughtered in the State for export and is slaughtered for subsequently redirected for sale for human consumption in the State it shall beexport. branded- a if the carcase is not frozen, with the design illustrated in Part A of Schedule 1; or b if the carcase is frozen, with the Australia Approved Lamb brand issued to the export establishment in accordance with the Meat Orders December 5, 1983 made under the Export Control Act 1982 of the Commonwealth. 2 The brand referred to- a in subregulation 1a shall be applied in the manner illustrated in Part C of Schedule 1; b in subregulation 1b shall be applied in the manner specified in regulation 116b, using an approved red ink. Hogget- 13. 1 The prescribed characteristics of hogget are that it is a ewe or a wether PrescriheJ . not showing secondary sex characteristics that-characteristics a has cut one but not more than 2 permanent incisor teeth; and b has 4 or more millimetres of tissue over the rib determined in accord ance with subrgulation 3b and c. 2Except as provided in subregulation 4, a carcase of sheep slaughtered for human consumption in the State which has the characteristics prescribed in subregulation 1 may only be branded as hogget with the brand illustrated in Part A of Schedule 2. 3 Before branding any carcase as hogget under subregulation 2 the owner shall ensure that- a the carcase has been mouthed by or under the supervision of an inspec tor; b the fatness of the carcase has been determined by or under the super vision of an inspector in accordance with Category 10, item 4 of Appen dix 7 of the Meat Orders December 5, 1983 made under the Export Control Act 1982 of the Commonwealth; and c where the carcase has been found to be fat class 1, the depth of tissue over the 12th rib, 11 cm from the backbone has been measured by or under the supervision of an inspector.