Comte Henri De Bylandt
1894/1904

Body : Well built; back not too short and with a slight arch at the loin; well ribbed-up
Loins : Strong; hind-quarters and thights well developed.


Lionel Jacob 1901

Body : There is a tendency in England to look for a level top and a short back. All the best specimens have a slight arch at the loin, and the back should not be too short; it should be considerably longer than the height at withers. The dog should be well ribbed up with a strong loin, and well developed thighs.


Standard 1935

Body Shape : The length from point of shoulders to point of buttocks longer than height at withers, well ribbed up, strong loin, well developed quarters and thighs.


Standard 1960

Body : The length from point of shoulders to point of buttocks lobger than height at withers, well ribbed up, strong loin, well developed quarters and thights.


Dr Guy LESCURE 1961

Chest : Wide and deep. The upper and lower lines are parallel in the chest region.
Width of the chest : 9,5 cm.
Height of the chest : 11 cm.
These measurements correspond to subjects having a height of 22 cm at the shoulder. In general, the chest height is equal to the under sternal space.
Strong lungs, well developed hips, muscled thighs.
Lhasa Terrier is classified as a “subbreviligne”.


Standard 1972


Body : The length from point of shoulders to point of buttocks greater than height at withers. Well ribbed up. Level top-line. Strong loin. Well balanced and compact.


A.K.C. Standard 1978

The length from point of shoulders to point of buttocks longer than height at withers, well ribbed up, strong loin, well-developed quarters and highs.


C.K.C. Standard 1982
(Canada)

Topline level.  Chest well-ribbed up, i.e., the ribs should extend well back along the body. The slightly curved ribs should not extend below the elbows.
Loin: Too long a loin adds excess length to the back and results in a loss in strength to the forepart of the body.  If the loin is too short there will be a loss of flexibility. The loin should be firmly muscled.
Croup: The angle formed by the pelvis and the backbone should not be more than 30 degrees from the horizontal. This angulation gives power for the forward propulsion.
Abdomen: tucked up to a shallower depth at the loin..


A.N.K.C. Standard 1987
(Australie)

The length from the point of shoulders to the point of buttocks should be slightly greater than the height at withers.  The dog should be well ribbed up, with a level top-line along back and strong loins.  Well balanced and compact.


F.C.I. Standard 1987

Length from point of shoulders to point of buttocks greater than height at withers.  Well ribbed.  Level topline. Strong loin, balanced and compact.


Frances Sefton
1987

The term “well ribbed up” has been changed to “well ribbed”.
...
The term “well ribbed up” has a specific meaning. It means the ribs are carried well back. It means the Lhasa Apso has a long rib cage, which is the very point that gives it the body length  that is desirable. ( “Length from point of shoulders to point of buttocks greater than height at withers” ) because a “strong loin” is required, not a long, slack loin creating a long coupled dog.

What does “ well ribbed” mean ? We all know that it will be taken as meaning round barrel robs – like a Shi Tzu !

...the change  will cause a complete change in the shape of the  body.


F.C.I.. Standard 1998

Length from point of shoulders to point of buttocks greater than height at withers. Well ribbed. Level topline. Strong loin. Balanced and compact.


Kennel Club 2003

Length from point of shoulders to point of buttocks greater than height at withers. Ribs extending well back. Level topline. Strong loin. Balanced and compact.

SUBREVILIGNE
Chest






Deep chest, well ribbed up.
We must not forget it is a mountain dog from Tibet, usually living at 3500 meters
of altitude. Sherpa Tensing, Everest co-veinquor, writes : " They can climb upto 6.825 metres without any problem, because ther exceptional big size of their heart, they are as solid and tough as the sherpas "


Curve in brisket and not a flat, broad brisket.