Question: I have been reading your blog and newsletters lately and would be interested in hearing from you about your recommended production method for producing market lambs. From what I have been able to gather from reading, you seem to suggest indoor lambing in winter, followed by the lambs and ewes fed indoors until weaning. Once weaned the ewes are turned out to pasture, while the lambs stay indoors and are fed? Is that the gist of what you recommend? Any details would be appreciated.
Answer: Lambs are creep fed, weaned at eight weeks and kept on full feed to slaughter which occurs at 120 to 150 days at 120 pounds depending on breed and genetics. Feed conversion is 4:1 versus 8:1 using pasture.
Stomach worms are not an issue and worming in dry lot is unnecessary. Coccidiosis is controlled by feed additives.
There is no need to be indoors, dry lot and shade and access to building in winter months in the event of severe weather is necessary. Lambs are often left in facilities where they were weaned.
There are sample rations available in our catalog.
Replacement ewe lambs are taken off full feed and fed enough to maintain body condition. Bred to lamb when a minimum of 12 months of age.
With the right breeds, CIDRS, and PG 600 make fall lambing an additional possibility. Breeding can be scheduled so that lambing facilities can be utilized multiple times.
If you have more grass then run more ewes. That is the most practical way to expand the sheep industry and increase profitability.
It's not complicated and does not require the expertise required to run sheep in areas where rainfall is adequate for grain production, and that includes most of the country east of the Missouri or Mississippi River.
