Mr. Jim O'Toole:

There are a couple of things at play and I am happy to hand over to MII to elaborate on this. Often in that wholesale market, it is a carcase that is bought rather than cuts and the first buyer is looking at the degree of fat cover on an overweight animal on a visual inspection. When there are heavier-carcase lambs, the amount of saleable meat - the amount of muscle that is available - is probably equivalent to what it is in the lighter carcase. The amount of waste, from a consumer point of view or, indeed, from the chef preparation, is why there is a discount on it.