What percentage of lamb is used for meat production?

Lamb is prized for its meat, and a significant portion of its body composition is indeed suitable for production. When considering meat production, the typical percentage of lamb utilized can be around 90%, reflecting the carcass's potential for meat yield after processing.

This high yield is due to several factors, including the breeding of sheep for optimal meat traits and the efficiency of modern processing techniques, which maximize the amount of meat that can be harvested from each animal. Factors such as age, breed, and type of production system also contribute to these percentages, but the industry standard typically sees a high utilization rate. Therefore, the choice indicating that 90% of lamb is used for meat production aligns with common agricultural practices and statistics in sheep management. Other options would not accurately reflect the operational methodologies or industry norms.