When Western Dressage first established itself, we instructors struggled to describe the requirements of a “working lope” clearly enough for students. We wanted to be sure to differentiate it from the stilted gaits seen in the Western Pleasure discipline, and yet it was also not the animated jumping-across-the-ground canter of the traditional dressage world.
It should have springiness and energy, we told students, but not excessive speed. The horse should be adequately on the bit and lifting his back but maintaining the obedience and calmness seen in reining horses.
So, what exactly might that feel like? In the past year, hopefully without disparaging my classical dressage roots by foregoing high falutin’ descriptions, I have landed on a darn useful description.
When trail riding her often spirited Andalusian, a former student of mine used to praise the moments when cantering along a ridgeline she felt like everything was so smooth and calm and rhythmic that she could eat her lunch in stride.
I began to think of this as the sandwich test. If you and your horse were balanced and rhythmic enough to proceed with the reins in one hand while the other brought a sandwich to your mouth, you had a working lope. You should feel that you are decidedly traveling over the ground rather than grinding along and the horse should carry you on a softly engaged back that gives you a smooth enough ride to savor your sandwich.
Some horses are gifted with a balanced lope from the start. In my experience, though, most are not this naturally blessed, and the rider must invest a certain amount of effort to make the gait what we desire. Below are some of my tips for doing so, because as you have read in previous postings, I am a huge advocate of ample time spent cantering. It does wonderful things for the horse’s body. And while those wonders are happening, I suggest you think about your favorite kind of sandwich to put it all to the test.