According to the technical requests sheeps, lamb, goats, mutton and goat’s flesh meat is being priced by the standard’s  requests.

Lambs at the age from 14 days to a months to their fatness must be corresponded with following low limits’ requests:  good doer muscular system, fulfilled hips,  spinous process of vertebra and  lumbar vertebra mustn’t project, in the area of the withers must project insignificantly. By fat-rumped sheep and fat-tail sheep spinous process of vertebra, lumbar vertebra and withers project, the fat deposits in the tail are insignificant. Live weight mustn’t be less than 16 kilograms. The lambs, contingently of their fatty mass are subdivided to 4 classes:  the best specimens, the first, the second and the third. Contingently of their fatness, lambs are subdivided to a two categories: the first and the second.
Mutton, lamb and goat’s flesh must be corresponded with requests of veterinary and sanitary assessment of meat and meat products, of sanitary and epidemiological rules and norms and must be elaborate in compliance with sanitary veterinary rules for enterprises of meat industry.
Mutton, lamb and goat’s flesh is being worked up with the whole carcass and tails with a separated capruses and joints and with not separated kidneys and suet.
Grown sheep and goats in depends of their fatness, are subdivided on categories: the first category and the second category.
For workmanship mutton, lamb, and goat’s flesh is being used only healthy sheep, lambs and goats, grown in a specialized individual enterprises, with an observance of agricultural chemical, veterinary and zoological sanitary requirements. 
All the products of the slaughter have to be checked through the sanitary vegetarian assessment accordingly to the rules of the veterinary inspection of butchers and sanitary veterinary assessment of meat and meat products.
Mutton and lamb is being produced packed and unpacked.
Tare, packing material and fastening material have to be corresponded to the sanitation requirement of documents, they are produced accordingly to, and have to guarantee safety and ready sale of the carcasses by the transportation and keeping during the whole expiration date and also have to be allowed for using accordingly to the order of the national low for the contact with the product of this group.
Sheep, lamb and goats, meant for slaughter are admitted into the parties.
Under the party is meant any quantity of sheep, lambs and goat of the same age, entered by one transport and accompanied by invoice and motor waybill and one official accompanying veterinary document.
By the reception of the sheep, lamb and goat parties the correctness of the appearance accompanying documents is being checked, and the veterinary before the slaughter inspection of all animals is being held and the fatness is being defined.
The integument of the sheep lambs and goats, taking for the slaughter have to be without any injury, and wool cover have to be without burdocks and indelible marks (brand).
The Height of integument of fine-fleeced and half-fine-fleeced sheep rough-coated sheep must be more than 1 centimeter, accept gissar and dzhaydar breeds (more than 2.5 centimeter)
The burdocks are accepted on sheep and lambs’ integument only on the bellies and extremities. The condition of goat integument is not considerated.
In exceptional case after the inspection the animals can be admitted to a formal acceptance with the integument’s injuring accordingly to a conclusion of the government veterinary control.
Sheep and goats are being weight accordingly to their homogeneous groups of fatness. Young sheep are being weight grouping in 50 heads for calculation of middleliveweight of this group and labeling it to relevant class; lambs are being weight by small groups no more than 10 heads in each.
Mass of the mutton, goat’s flesh and lamb is being identified by weighting on the chandelier from 8 to 10 carcasses or by weighting every carcass separately.
Transportation of mutton goat’s flesh and lamb is being implemented by all types of transport, accordingly to rules of transportation of perishables.
Expiration date, including transportation of frozen carcasses of mutton, lamb and goat’s flesh (up in the air) at freezing one degree below the zero Celsius and at RH 85% must be no longer than 12 days. Chilled lambs must be kept by zero temperature Celsius no longer than 12 days. Chilled carcasses of mutton, lambs and goat’s flesh at the freezing two degrees below the zero Celsius and at RH 90% no longer than 20 days. Chilled carcasses of mutton, lambs and goat’s flesh at the freezing 12 degrees below the zero Celsius  no longer than 6 months; at the freezing 18 degrees below the zero Celsius no longer than 10 month; 20 degrees below the zero Celsius no longer than 11 month; 25 degrees below the zero Celsius no longer than 12 month.