Shoulder blades and the upper arm should be relatively the same length. The distance from the elbow to the withers should be approximately the same as the distance from the elbow to the ground. Elbows should lie close to the brisket. Shoulders are well laid back.
Forelegs are straight, of proportionate length, and placed well under the brisket. The pasterns should be almost perpendicular.
The front feet are compact and well arched. The two middle toes should be slightly longer than the others. The pads should be thick and the toenails should be jet black.
Crooked legs, out at the elbows, excessive length of leg. Loose toed, splay feet which turn out. Weak pasterns.
The thigh should be muscular with the length of the upper and lower thighs being approximately equal. The stifle is well turned.
The well let down hocks should not turn in nor out as viewed from the rear.
The hind feet are shaped like those of a cat with thick pads and jet black nails.
