You need to think about your lambing system and your feeding regime.
If you want to lamb outdoors and it’s hilly, wooded terrain, you need sheep which can do the job on their own and produce lambs that find the milk bar without assistance. So, basically, not a meat bread! Lol
If you lamb indoors, then fine.
If the ewes need to manage outside on poorish grass with a bit of hay over winter, then hill types will do better than lowland types or even Mules. If the grass is good, and you don’t mind adding some cake in the run up to lambing, then you could certainly look at Mules.
And so on.
Lambs which fetch more money at the mart don’t necessarily make more profit, profit is a function of fitting the sheep and system to your ground and climate.
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As an example, although it’s cattle, we costed out producing top quality 14-month Limousin stirks vs top price Angus stirks vs “hairy” Angus x Blue Greys on our farm in north Cumbria.
We could top the mart price for their type every year with Angus stirks out of Friesan x Angus and Hereford suckler cows. But to get the absolute top price, we’d have had to go Limousin. On our ground, the amount of feeding we’d have had to put into producing mart-topping Limouson stirks would have more than negated the additional money they’d have fetched. Not to mention costing in occasional Caesarians
. But when we costed the hairy little stirks off the Fell that fetched half what the best of our output fetched, we were making more profit on the hairy little fellas. And if we’d done that costing before we upgraded the winter sheds, we could have saved tens of thousands - the Blue Greys wintered out on our poorest ground!
So the most financially successful farmers aren’t necessarily the ones getting the best prices at the mart. They’re the ones who have matched what they produce to their land and climate