1. The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication. (September 2017) Authors: Fowler, Stephanie M.; Hoban, Jordan M.; van de Ven, Remy; Gardner, Graham; Pethick, David W.; Hopkins, David L. Journal: Meat science Issue: Volume 131(2017) Page Start: 139 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗