Choosing lambs for market
Choosing lambs for market
When choosing lambs for the market, there are several options or considerations that farmers take into account:
Weight and Size
Condition
Lambs should be in good condition with sufficient muscle development and fat cover appropriate for the market requirements. This affects the grading and pricing of the lamb.
Health
Healthy lambs are essential. Also, ensuring they’re not in any withdrawal period after treatment is important as they are unfit for human consumption.
Market Preferences
Different markets may have specific preferences regarding size, weight, age, and breed of lambs they prefer to purchase. It's essential to understand these preferences to maximise returns and the times of year that these differ.Â
Seasonal Factors
Timing the sale of lambs to match peak demand periods can be beneficial. For example during different religious holidays mentioned in the previous chapter.
Lambs for a butcher
Lambs are often purchased from the livestock market to go into the large supermarket trade. But sometimes butchers will also purchase their lambs from the livestock market. The butchers will often have their own facilities to slaughter and prepare the lamb carcass for the shop.
See the video below to see what a butcher would expect in a lamb carcass.
 This video contains the personal view of the Butcher and not the Coleg Cymraeg Cenedlaethol.
Fat or Store
Before selling, farmers must determine if their lambs are ‘fat’ or ‘store’ lambs.
| Fat Lambs | Store Lambs | |
| Definition | Fat lambs, also known as finished lambs, are lambs that have enough muscle development and fat cover. These lambs are ready for immediate slaughter. | Store lambs are lambs that are not yet finished and require additional feeding and growth before they reach market. |
| Weight | These lambs usually reach a weight of 40-50 kgs, depending on the breed and market requirements. | Store lambs are lighter than fat lambs, often weighing between 25-39kgs, depending on the age and breed. |
| Condition | Fat lambs have a good balance of muscle and fat, making them suitable for meat production. The fat cover ensures that the meat is tender and flavourful. | They are usually leaner and have not yet developed the fat cover for slaughter. |
| Market | They are sold directly to processors, butchers, or at auctions where they are purchased for slaughter and meat production. | Store lambs are typically sold to other farmers. |
| Price | Fat lambs usually fetch higher prices compared to store lambs because they are ready for market and require no more feeding or finishing. | Store lambs generally sell for a lower price, as they are not yet ready for slaughter and require further investment in feed. |
Why would a farmer sell his lambs as store lambs?
Selling lambs as store lambs can be a strategic decision based on a combination of economic, environmental, and operational factors. Each farmer’s situation is unique, so the choice to sell store lambs is often tailored to specific needs and circumstances. Have a look at the different reasons below.
Feed Availability and Costs
- Limited Resources: The farmer may not have enough pasture, forage, or supplementary feed to continue raising the lambs to finishing weight. This could be due to seasonal shortages, poor weather conditions, or limited land.
- High Feed Costs: If the cost of feed is too high, it might not be economically viable to keep the lambs until they are fully finished. Selling them as store lambs allows the farmer to avoid these costs.
Cash Flow Needs
- Immediate Income: Selling lambs as store lambs provides an earlier cash flow, which can be crucial for covering operating expenses, like buying feed for other livestock, paying bills, or investing in farm improvements.
- Debt Repayment: If the farmer has debts or loans, selling store lambs can provide the necessary funds to make payments without delay.
Market Conditions
- Favourable Prices: If the market price for store lambs is high, it may be more profitable for the farmer to sell them early rather than take on the risk and additional costs of finishing them.
- Uncertain Future Prices: If the farmer anticipates that future prices for fat lambs might drop due to market fluctuations or increased supply, selling as store lambs can mitigate the risk of lower profits later.
Seasonal Considerations
- Weather Conditions: In regions with harsh winters or dry seasons, it might be challenging to finish lambs due to inadequate feed or poor grazing conditions. Selling store lambs before such conditions set in can prevent losses.
- Lambing Cycle: Farmers might sell lambs as store lambs to free up resources and space for the next lambing season, ensuring that the ewes and new lambs receive adequate care and nutrition.
Growth
The main goal of raising animals is to produce meat for human consumption. Meat consists of lean muscle along with bones and fat.
As animals grow, their tissues develop at different speeds. Bone develops first, followed by muscle, and then fat. This means that an animal's energy intake is firstly used on bone growth, then on muscle development. Once these needs are fulfilled, any excess energy is stored as fat.
As it costs more to produce fat on the lambs it is important to ensure that when they are ready, that they go, otherwise they will be kept for longer which is not good for the farmer as they will continue to cost to feed until they have gone.
This graph shows how the bone, lean muscle and fat all grow after each other.
Key areas of the lambs body
This image shows the key areas of the lamb's body. Knowing these areas will help you understand how to assess for fatness and conformation.
Neck
Shoulder
Rib
Loin
Sirloin
Leg
Breast
Flank
How to determine if a lamb is fat
If the farm has the available forage and/or feed to fully fatten the lambs, it is quite often the best strategy. See the video below on the way to check the lamb to see if it is ready to be sold fat.
Classification
How classification works? Hover over the boxes below to see further information. Â
Conformation
Conformation
The conformation class is indicated by looking at the shape of the carcass, taking into account width and fullness of the legs. There are five classes, E,U,R,O,P (where E=excellent to P=poor)
Fatness
Fatness
Weight
Weight
Conformation
Read this table to help you imagine the shoulder and the loin when assessing for confirmation.
| E | Spine processes are totally unable to be felt, very pronounced rounded back with a very broad shoulder area. Very well Muscled. |
| U | Spine processes can be slightly detectable, with a rounded back, well muscled but not as pronounced as E. |
| R | Spine processes less obviously with flesh creating a flat profile under the hand. |
| O | Spine processes can be felt clearly, with little flesh around the shoulder and loin. |
| P | Very prominent spine processes on the loin, with these processes being the peak of the lamb's body. There is little fullness of flesh down toe back from the shoulders, being an angular shape. |