Smallholders Insurance from Greenlands

Author Topic: finishing lambs  (Read 2173 times)


  • Joined Sep 2008
finishing lambs
« on: August 04, 2009, 10:11:22 pm »
Some of my lambs are starting to look tasty and there seems to be rather a lot of space in my freezer. Now I was thinking of taking them through until I was getting short of grass but I was just wondering how I can tell that the lamb has enoght meat to bone ratio and nasically is good for slaughter. Do I need to finish on something other than grass? They are Polled Dorsets.

Thanks ;D


  • Joined Jun 2008
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Re: finishing lambs
« Reply #1 on: August 04, 2009, 11:31:35 pm »
you will need to learn to condition score your lambs. Do this by feeling the spine just before the tail between the last rib and the lambs pelvis. If you can feel a sharp spine it needs to fatten up more. If the back is totally flat its spot on  and if there is a dimple down the spine its too fat


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