They're beautifully marked
. We started with three Jacobs too, but being in Scotland they were all multihorned (we also didn't dock their tails but that's a matter of taste and probably best to dock if all lambs are for the pot)
Speaking of taste, Jacob meat is very good. The gigots are longer and slimmer than commercial breeds, but carry as much meat overall. When ours were butchered, we had the end of the bone folded back (I expect it has a butchering name but I don't know it) otherwise it doesn't fit into a standard roaster. You have some tasty dinners ahead when you breed lambs. We sent ours off in Nov from an April lambing, but the growing season may be different down south. Eventually our beautiful Jacobs got too big for us to handle, the tups especially, but I do miss having a field full of spotty gambolling lambs being cheeky.
They will tame up quickly, especially if you keep bits of Digestives in your pocket instead of rubber gloves