I frequently have people ask me how to figure out live- versus hanging-weight, and how much they are paying per pound for their final cuts of meat. It can be very confusing figuring out the whole “weight thing”. I worry that consumers will feel misled and be frustrated if we aren’t transparent with them about how it works.
Case in point- here is an anonymous post on craigslist from a week or two ago, from an obviously disappointed lamb customer. I have no idea who this is, nor do I know the two farmers to whom he/she is referring (but I know from the descriptions neither one is me!).
A lady advertised her lamb weighs 110-120 lbs and the actual hanging weight was 75lbs according to the butcher’s written receipt, and I received about 40 lb of meat. The second time, the other farm processed the whole lamb for me. They bagged and wrapped the box and put in the trunk for me. It weights only 40 lbs from a 100 lb lamb, and visually inspected after I got home – all four leg meat were missing. Buyer beware, so I learned.
So, how does it really work? This person’s example is actually a great one!
Live to Hanging Weight
Sheep lose about half their weight going from live weight to hanging weight. Live weight is just what it sounds like- the weight of the animal “on the hoof.” Hanging weight is just after the animal has been butchered and it’s “hanging” on the rail. At that point, you subtract the hide, head, blood mass, the internal organs, and typically the leg below the front knee and hind hock joint.
The weight loss between live and hanging weight varies- partly by breed. But the biggest influencer is what the animal is “full of.” Pastured animals are full of more water and fiber, so will lose more weight during butchering than an animal that has been largely grain-fed. Animals which are transported for a day before slaughter will also yield higher percentages, because they’ve “emptied out” of most of their water and food. I believe a really excellent yield for a transported, feedlot lamb is around 58%. Pastured animals are lower, hovering around 50%.
From Hanging Weight to Cuts
More weight is lost once the frame is taken off the rail and fabricated into actual retail cuts. Removing fat and bone weight accounts for another 25% off of the hanging weight. Obviously, choosing bone-in versus boneless cuts will impact the final weight yield of cut & wrapped meat.
So what about craigslist person’s example of two lambs? He/she sounded disappointed with the second one, no? Let’s check the math:
| Lamb #1 | Lamb #2 | |
| Live | 100-120 lbs | 100 lbs |
| Hanging | 75 lbs | 4o lbs |
| Final | 40 lbs | ? (est. 30 lbs) |
Fatty vs. Normal
What’s wrong with this picture? First, I’m going to guess that neither farmer knew how much his lamb weighed at live weight. One under-estimated, and one over-estimated, and neither is good.
If lamb #1 truly weighed 100-120 lbs live, it should have hung around 50-60 lbs. If the butcher said the animal hung at 75 lbs, that means that animal probably really weighed over 150 lbs live! So, for starters, that’s too heavy. The thing with lambs is, they can only mature so fast. If you feed them more than they require, they won’t simply accelerate to adult frame and muscling maturity in six months. Instead, they will just add extra fat. Meat packers typically penalize the seller if lambs are over 120 lbs, because they know this is just extra fat weight. Not worth paying for by-the-pound, nor extra work to cut off during butchering. Not to mention that the farmer has just wasted a lot of extra feed, pumping it into an animal that’s just laying down fat.
So, farmer #1 really should be putting the brakes on his lamb growth before they get this big and fatty, both for his own profitability as well as customer satisfaction. It’s possible that the farmer doesn’t have a good way to weigh his lambs to know this, and was just guessing the lamb weighed between 100-120 lbs. Or, perhaps he does know this, had an “oops, that one got too big before I got around to marketing him” scenario, and didn’t necessarily volunteer that info to the buyer.
The second thing about lamb #1? The final yield is low. If we are expecting 75% yield from a 75 lb hanging weight lamb, that should be about 56 lbs of meat. But the buyer only got 40. It’s possible if all the cuts were deboned, that could explain some of that loss. But more likely- you guessed it- it was a bunch of fat cut off that lamb. It’s an excellent illustration of why you don’t want to keep lambs around past their peak growth stage. And why buyers should be careful about paying by the pound for live or hanging weight if they aren’t confident that the farmer isn’t over-fattening.
Lamb #2 looks more typical to me for local lamb. I wasn’t clear on whether the buyer meant that the lamb hung at 40 lbs or the final cuts were at 40 lbs. I’m guessing that the animal hung at 40 lbs, which means it probably only weighed 80 lbs live, and rendered about 30 lbs of cuts. Grass-fed lambs in the 80 lb range are common here, especially with hair sheep. It can sometimes take 8-12 months to get them up to 100 lbs, unless grain or alfalfa is used to speed their gains. Again, perhaps the farmer didn’t have a good way to verify live weight, and was just optimistically guessing. Or, maybe that animal actually hung at 50 lbs and rendered 40 lbs of meat, which would be right on target.
Cutting Decisions
The consumer’s complaint that the “leg meat was missing” is a little bit of a mystery, an indeed maybe he/she got swindled. But, given that the farmer handled the butchering on behalf of the buyer, it’s more likely that the lamb didn’t get cut the way the buyer was expecting.
Every butcher has their own style of cutting, and their own opinion about the best cuts. So, if you don’t specify, you get the default (whatever that is). We have learned this the hard way, and probably everyone does. We personally hate lamb steaks in our household- we find they are just hard to cut up and eat! They have too many layers of fat and fell, leaving you wanting to cut the things with an X-Acto knife to get the meat out. 
IMO, the only hope for steaks is to stew them for a long time, until the fat and fell render out. But if you don’t say anything, butchers will get into “cow mode” and often cut up half the animal into steaks! They may also put a lot of the shoulder meat and the shanks into grind or stew meat. And, that, I think, could leave a customer who was envisioning multiple nice roasts and four shanks wondering, “what happened to the legs??”
I think it’s best if both parties work with a patient butcher, who is able to walk the customer through the choices of cuts, and steer them to the easiest-to-prepare things if they are inexperienced in choosing cuts. Not all butchers in our area have strong knowledge about cutting lamb (our butcher doesn’t even eat lamb!), so they may need guidance from us on what to recommend. I also think that when the customer picks up their meat from the butcher, they will feel more trusting that they got “their” animal, and the whole animal. The butcher is like an escrow service between me and the buyer. 
Versus, if I take the meat home and bag it out of my own freezer for the customer, it could leave the customer wondering if I held back a few things for myself. (Not to mention it pushes the envelope of the law, if it’s not USDA inspected meat).
Mo’ Better
I struggle a little bit, especially with ethnic market buyers, against the concept that more is always better. Many people just want to get to the bottom line: “how much per pound am I paying for the final cuts, and who is the cheapest?” This is where I think buyers can really go astray and be disappointed. There is such a wide variety of breeds, and often the big, fast-growing breeds also render the toughest meat. And, over-fattened lambs can really skew the hanging weight, yet yield no more meat than their leaner counterparts.
The traditional American commodity meat market breeds have always been rewarded by scale weight, not palatability (and we wonder why lamb is on an eighty-year decline in this country?). Some of the less traditional breeds which grow a little slower and stay lighter in frame may be the best tasting; but of course you pay more per pound. If you’re going to throw everything in the stew pot with curry and skim the fat pools off the top, it may not matter. But for bare BBQ cooking, tenderness and flavor are paramount. So, I try to posit to consumers that my more expensive, but smaller, grass-fed lambs likely taste better than the whopper down the road that’s been eating several lbs of soy per day. Sometimes I convince them, sometimes not!
All in all, it’s unfortunate that this craigslist buyer ended up feeling ripped off- I hope he/she truly wasn’t. But as you can see, there are many factors that go into figuring out how much you should pay for a lamb on-the-hoof; and more to consider than just live weight, hanging weight, or final pounds of cuts.
The Collie Farm Blog 
December 24, 2012 at 9:34 pm
Excellent article! May I link to it from our website where we try to educate buyers about butchers, cuts, and such?
P.S. Some butchers include the head in the hanging weight. One local guy includes the hooves, too.
December 24, 2012 at 10:40 pm
Excellent post Michelle, and all your points hold the same with cattle. We have finally gotten to point where almost all our customers are Weston Price followers and they want the bones and fat. That translates to a better yield for the customer and they don’t feel shorted.
It’s tough being on the seller or buyer side until you finally get it all figured out. We had one guy who wanted a discount for the weight of the wrapping paper! Needless to say he wasn’t a repeat customer 😉
December 25, 2012 at 6:23 am
Thanks Leon, sure you can link to it. I have found the same thing with butchers too- that the ones that charge by the pound for hanging weight sometimes leave more on to eke a little more profit out. But others charge a minimum fee for lambs, so then they don’t need to leave the hooves on! :-\
December 25, 2012 at 6:26 am
Oh, my goodness, Nita, that’s funny. I have to imagine that a few generations ago, most people understood all this. But now it is “lost knowledge” for the majority of America!
December 27, 2012 at 12:58 am
Ouch, CF, this post reads like one of the math problems on my GRE years ago. Now let’s see…if, given your stated facts and figures, you can extrapolate the following in reverse: one leg of lamb weighing 4.3324 pounds, @$13 per pound approximate..and unboned, too. What would be the live weight of said critter? Hanging weight? The diet grass or soy? As per GRE instructions: “It may help to draw a picture of the problem.” Good luck! TMJ
December 27, 2012 at 4:04 am
Yes, TMJ, I always say, I do most of my farming on the computer, because there is a lot of math involved… What’s been kind of a bummer this year is that the market has bottomed-out, so meat packers are only paying about $1/lb live weight. But the in-store prices for cuts haven’t lowered- so somebody in the middle is making more money! 😦
December 27, 2012 at 4:04 pm
Thank you! great explanation. I am bookmarking this to help explain it to people 🙂 We raise and feed out cattle and I have had this same situation where people really don’t understand the difference between live wt, hanging wt, and the actual packaged wt. We are lucky in that we have a really great local butcher that is really good at explaining and helping new buyers to understand and get what they want.
December 28, 2012 at 2:39 am
Thanks Jess!
December 30, 2012 at 12:48 am
Been following your knowledgeable and encompassing replies on kNSIP and thought I’d look you up. Lo and behold, another excellent response to a similar conversation I was having just the other day! Thanks for being a sound voice in the sheep industry.
December 30, 2012 at 1:22 am
Haha, thanks Maggie! 🙂
December 30, 2012 at 8:37 pm
from what I gathered I think it was the seller in Salkum who sodl the lambs….they get the lambs from auction then resell…..some of the “lambs” are fully grown and others are barbs…..i have heard a lot of complaints about this sellers, from sheep/goats dying the day after to people buying milk goats that have mastitis or non-milkers and he doesn’t repsond back….
December 30, 2012 at 9:07 pm
Diane, oh no! I certainly see that person advertising continuously… I guess it’s buyer beware, you’d think people would be able to spot problems with these kinds of sellers before a purchase, but apparently not! It probably gets back to the obsession some people have with $/lb. If that’s the only thing they’re focusing on, and not asking questions like “are these even your lambs? And how old are they? How have you been feeding them?” then they are setting themselves up for disappointment.
I think our herding trial friends fall into this trap as well, looking for inexpensive sheep on which to work dogs. They end up buying some skeletal cull animals from somebody, bringing OPPV and other things onto their place, and it ends up costing them a lot more than if they’d just pay a reasonable price for healthy animals to begin with.
October 15, 2013 at 7:53 pm
I wanted to say Thank you Michelle for such a great explanation of the weight difference and teaching the consumer what to look for. I received your web address from a customer who was in the process of buying lamb from us and was worried about the weight. I too live in the Pacific Northwest and raise sheep. I find it a struggle trying to promote, get people interested in and educate people about lamb. I strongly believe the consumers lack of knowledge about the difference in live weight, hanging weight, and the end result has hurt sheep farmers in the Northwest. I believe they think they are getting ripped off. Especially from those of us who raise wool baring sheep. I have also skimmed over your blog and find it very enjoyable. Again I too have a blog and would like to know if I can share your link and post about the weight difference on mine? Thank you, the Shepherdess.
October 16, 2013 at 3:16 am
the Shepherdess, absolutely! Glad to find your blog as well!
November 29, 2013 at 2:44 pm
Thank you so much! This post was so helpful and exactly what I was looking for when googling “live weight vs boxed weight of lamb.” Good information for one starting up in direct-marketing lamb, such as I! I will continue browsing your blog. 🙂 May I share this on our website? I think the more information for consumers, the better!
November 29, 2013 at 4:07 pm
Prairiepasturefarm, sure, I’m glad it was helpful!
March 22, 2014 at 4:38 pm
[…] But that is not the poor butcher’s issue, that’s between the buyer and the farmer. I’ve written before about the complicated math that goes into live versus hanging versus final cuts of meat […]
April 5, 2014 at 8:00 pm
very good info very helpfull. A lot will depend on breed. my texel/cross lambs come in at 80lbs hanging weight at 6m being just on pasture, there isn’t a lot of fat. A neighbor does a hair cross and gets 30lbs hanging weight at 6m.
August 31, 2014 at 12:41 pm
Yes, Celesta, Texels are known to dress out the highest lean meat of all breeds….with 55 – 60% being the norm. Most lambs dress out 50 – 55%, with hair sheep being more like 45 – 50%. My Romanovs dress out approximately 47 – 48%, with a few dressing out to 50%. I just sent in some purebred Ile de France ram lambs to be processed, at 3.5 mos they were 98 – 113lbs lbs live. I am anxious to see what they dress out to, as it is the first batch of purebreds we have been able to process.
August 31, 2014 at 8:18 pm
My Katahdins consistently dress above 50%, often well above, and that’s coming straight off of wet, green pasture, so that is a very good yield. They would be even higher if feedlotted.
But, we have to be careful not to mix the concepts of hanging weight vs dressing percentage. Calesta’s comparison of Texels compared to her neighbor’s hair crosses is probably less about dressing percentage, and more about the difference in growth performance as live weight. Texels are a pretty high performance grower, and someone’s random crossbreds are probably not nearly in the same league. Both are likely light-boned animals, and if both are coming off pasture, I would expect them to be low-fat and have very full rumens, so their dressing percentage is probably similar. But, I’m guessing the Texels just have a much higher live weight at 6 months than hair sheep crossbreds. However, there are some lines of Katahdins and Dorpers which I think are starting to approach the performance of Texels; so soon it may not be relevant to lump all hair sheep into one category anymore.
The other big variable, of course, is management. De-worming protocols alone will make a huge difference in lamb live weight gains, as does feed quality. So if Calista is de-worming more diligently, or has better-managed pasture, that itself could be the biggest reason for her animals out-performing her neighbors’.
January 5, 2015 at 8:09 pm
This is a very helpful piece. Thanks for posting. The responses also add much color to an already vivid picture. We buy a significant amount of domestic lamb for our center of the plate menu items – mostly from the Midwest and more locally, Pennsylvania/West Virginia. For other menu items, we buy Australian lamb as well. In 35 years, we’ve learned a lot and grown a loyal customer base for our lamb dishes. Collectively, we Americans are quickly catching up to understanding lamb – from the farm to the fork. Many thanks again for contributing to our education.
J. Comfort
Director, Culinary Operations
Lebanese Taverna Group
September 28, 2016 at 8:44 pm
This is very helpful! I am trading fish for a 9.5 month lamb right now and wanted to know what to expect. I raise goats but they are pasture only animals so they always come out very lean. This lamb has been on alfalfa and grain for 2 months. We will expect more fat than we are used to based on your article.
Thanks,
Chass
September 29, 2016 at 4:01 am
You’re welcome, Chass, glad it was helpful!
May 30, 2017 at 10:46 pm
This was a very helpful article. Thanks
March 30, 2018 at 4:10 pm
Hi Michelle,
We are new to growing lamb. We picked a combo of Katahdin, Croix, and Dorper….. that is what was most available around us. Can you direct me to more info on growth spurts and such? I would prefer to get more meat for my time. We are pasture raising, with hay supplement in the winter. I want to grow them as long as i can while still gaining meat, and not just fat or bones. But i do not know what age that cut off is.
I have heard others claim with lamb and cows, that there is a bone growth phase just before peak meat growth and often times new farmers mistake the bone growth and send them in before the actual final meat growth. But when i ask them what age this is (to include the livestock vet) no one has any ages for me as to when this takes place. If you have any info please pass it on to me as i want to get the most meat for our time and for any future customers, not fat growth. I am not looking for staying under a certain age specifically either. Lamb and sheep farmers around here let their hair sheep grow to 2 yrs and then process it. Said anytime before that is a waste. But then others online in forums say well that is not true lamb then it is mutton. But it tastes the same to me.
I have no idea if we are doing it right lol because just like with butchers having their own cuts, farmers seem to have their own beliefs and ideas on it all. But i keep thinking there has got to be some sort of published standard that explains all of this and was used traditionally, age, weight, breeds, etc. that defined lamb versus mutton. I would like to know what that is :).
March 31, 2018 at 5:12 am
JS, ah, good questions and observations, all.
I think it’s everyone’s concern, trying to find that magic “knee bend” in the growth curve, where a lamb dramatically slows gaining muscle mass, and starts to mostly add fat, or generally slow down in gains. Bone weight addition is probably another variable; and that may depend more on the genetics for how heavy- or light-boned that animal is destined to be. But, that’s the problem, they’re variables, and different for each animal, and also varying by sex. So there is no way to define a perfect age for slaughter. That’s why we see such variability even when slaughtering lambs that are very close in age- some will yield 52%, others 58%. It just depends on how much bone mass, rumen content weight, and fat each animal has, and they’re all quite a bit different.
It’s true that lamb is technically defined as an animal 12 months or under (or some sources define 14 months). The commercial industry cheats- since they don’t know the age of individual lambs at the time of slaughter, they say as long as the spool joint breaks, it’s still a lamb. But it’s known that there is huge variability in when individual lambs solidify their spool joints to where they won’t break. So this could wind up being an animal close to age two, or an animal that’s only 11 months old. So that doesn’t help us either.
I agree with you, we cull mutton animals and think the flavor is the same as young lambs, it’s just that the meat is not as tender. But that’s at least on our grass-fed system, it may not be true in systems with other feed sources. We mostly eat cull ewes, and sell the lambs.
Unfortunately, there is no set of cut-and-dried answers, because there are so many variables. Variants in your feeding and management system (things like managing parasites, stress, and other challenges), variances between breeds, and even individuals within the breed. If you want to achieve maximum gains, creep feed the lambs from birth, put them in a feedlot, deworm frequently, use a coccidiastat, and feed them soy hulls. But of course not every market wants that product. If you are grass-fed you will be accepting lower gains because the forage quality varies so much, and the lambs face a constant parasite challenge. Ultimately, you just have to find the right combination of what works for you, and your market!
October 1, 2020 at 7:01 pm
Great article. I was looking for information for my son who is buying his first lamb for the freezer.
I am lucky to live in an area with lots of smaller farms. I can buy meat directly from the farmers I have already developed a relationship with and whom I trust. It is all processed in inspected abattoirs.
I though all customers were given a cut list if buying a whole animal or side? It is just so common here that I expected it would be the same everywhere.
It is interesting how in NZ a major lamb producer and exporter, many people prefer Hogget, which is about 18 months old. I found it to be very flavourful, not tough nor full of gristle, when I last visited.
Here in my community it is very hard to find mutton. But there is one restaurant in Victoria, BC that offers both lamb and mutton burgers.
October 1, 2020 at 11:54 pm
Michelle, thanks for the comments, interesting… Different butchers do it differently here, some have a cut list on their website that helps people understand the choices, others walk through it on the phone. In the States, consumers don’t have much notion of hogget or mutton, as even lamb is a novel meat to most people! In the commercial markets, there isn’t good differentiation between hogget and lamb- as long as the spool joint breaks, it’s considered lamb, if it doesn’t, it’s mutton. That is, of course, not a reliable indicator of age, so we probably have a lot of animals that get miscategorized. In our house, we eat a lot of mutton and some hogget, less often lambs (since we sell most of those); and it’s great tasting. I find no difference in flavor, since our animals are grass-fed, that may be a factor. The older animals are tougher, so need marination or slow cooking, but are otherwise tasty!
October 2, 2020 at 12:39 am
Dressed weight after slaughter seems to be variable based on breed type. Some breeds will put on more fat at a young age, like Dorsets, so they are best for the light lamb market, whereas some other breeds don’t start laying down fat until after 100 lbs, so are more suitable for the heavy lamb market.
October 2, 2020 at 12:43 am
J S : Definitions are as follows: Lamb = less than 12 months of age Mutton = 1 yr of age or older
Your hair sheep are different than wool sheep. Wool sheep are fed differently and gain differently and the structure of the animal is different, type of meat and growth is also different. Hair sheep typically are leaner than wool sheep. They grow slower and the flavour of the meat tends to stay closer to lamb than mutton for some unknown reason even at 2 – 3 yrs of age, I have heard from other breeders. There is a buyer for every type, shape, weight, age, size, etc. So, no breed mixes or feeding strategies are ‘wrong’ or ‘right’. We feed for optimal weight gains because that is how the evaluation software judges our stock to sell breeding stock. All their data is based on how fast they gain weight. Pasture is the slowest way to grow lamb and the most risky, as they get parasites that slow down growth and can even kill them. Lambs are at higher risk for parasitism death than mature sheep, so watch them carefully. Also, pasture, for us and many others, is a huge risk of coyote predation. So, we raise our lambs in the barns and cement paddocks on hay and grain, year round. Grain fed lambs grow much, much faster than pasture fed and after 2 – 3 mos of age, when the lambs are no longer only drinking milk, and they start to eat the pasture, the flavour of the meat on pasture changes to closer to mutton than grain fed lamb. The grain fed flavour seems to be the predominant choice of most customers. It is mainly only the older generation that enjoy mutton or pasture fed meat. We can get our lambs to 100 lbs in 3 – 4 months feeding heavy grain diets. We wean at 2 mos and they have creep grain available to them while suckling, and once weaned, they grow just as fast. Hope that helps. Feel free to ask any more questions. Us producers need to help each other to learn.
On Sat, Mar 31, 2018 at 12:58 AM The Collie Farm Blog wrote:
> J S commented: “Hi Michelle, We are new to growing lamb. We picked a combo > of Katahdin, Croix, and Dorper….. that is what was most available around > us. Can you direct me to more info on growth spurts and such? I would > prefer to get more meat for my time. We are pa” >
October 2, 2020 at 5:05 am
charlier64 thanks for your comments. Where I live (Seattle area), there isn’t much market for grain-fed or feedlotted lamb. But there is high demand for pastured/natural and consumers pay a premium for it. So I grow what my market demands, and also what I prefer to raise/eat. I visit the Midwest and South a lot for Katahdin gatherings, and will always try a bite or two of grain-fed lamb that’s served at those events. But I really don’t like it, I find it to be very gamey, fatty and gristle-ey compared to what we raise on grass, which is very mild, tender and lean. Many of my customers tell me they’ve eaten lamb all over the world and think ours is the best they’ve ever had. 🙂 Definitely have to accept slower growth rates, and more parasite management overhead on grass. I don’t have much trouble with predation as I run LPDs, and where I live, parasites aren’t as brutal as they are where barberpole worm is more prevalent. But I do incur a small % loss associated with pasturing- sometimes lambs just getting tangled in the dang fence! OTOH, I don’t run much risk of acidosis like in a feedlot setting, so the losses may be even in either system. I suspect margins are similar either way, feedlot is faster but has the cost of feed, labor and housing, pasture is slower but is low-overhead, and commands a price premium.
As far as age categorization, in the States, the USDA doesn’t specify a hogget age range, but I believe most of the rest of the world does. So lambs are 18 months.
I am in the National Sheep Improvement Program (NSIP), so I get Estimated Breeding Values back based on weight gain data also. But the system normalizes for rearing environment, so it doesn’t matter how the animals are raised, we get scores back that tell us which have the best potential for passing on improved genetics for growth regardless of feeding system. As well as other factors, like prolificacy, survival, parasite resistance, loin eye area, and milk; things which we prioritize in Katahdins since it’s a maternal breed.
October 2, 2020 at 2:26 pm
Here in Canada, the definition of lamb is less than 12 mos of age and mutton is 1yr old or older. Grain fed dominates our market here as most desireable that fetches top dollar at all the meat auctions. They find pasture-fed to taste too gamey and grain fed is mild and the most tender.
October 2, 2020 at 2:30 pm
Our predation is excessive here, if you put them out on grass, it is a certainty that you will lose some to coyotes and/or parasites unless you use guardians of some sort. We can get lambs to 100 lbs on grain as young as 3 – 4 mos, which is what the market desires. No grisle in grain fed, they are very, very tender. More like veal, I suppose.
October 2, 2020 at 8:09 pm
charlier64 it just goes to show, everyone has different markets, preferences, profit points, challenges, and opportunities and there is no one right way to do things! 🙂
September 24, 2021 at 9:36 pm
[…] to around 25lbs of good lamb. For more information on the breakdown of lamb weight and percentages, The Collie Farm ha written a great article. When you take into account all the variables of EEC lambs, our on the […]