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Spring lamb — a lamb, usually three to five months old, born in late winter or early spring and sold usually before 1 July (in the northern hemisphere). Sucker lambs — a term used in Australia [ 24 ] — includes young milk-fed lambs, as well as slightly older lambs up to about seven months of age which are also still dependent on their ...
A cross-bred ewe suckles her lamb, which was the first of the 2008 spring lambing at a farm in Coventry, England Domesticated sheep are herd animals that are bred for agricultural trade. A flock of sheep is mated by a single ram , which has either been chosen by a farmer or, in feral populations, has established dominance through physical ...
Poddy lamb, bottle lamb or pet lamb – an orphan lamb reared on a bottle. Also cade lamb, or placer. Rubbed wool indicating the presence of external parasites on sheep. Pour-on – see backliner. Raddle – coloured pigment used to mark sheep for various reasons, such as to show ownership, or to show which lambs belong to which ewe. May be ...
Cattle feedlot in Colorado, United States. Animal husbandry is the branch of agriculture concerned with animals that are raised for meat, fibre, milk, or other products.It includes day-to-day care, management, production, nutrition, selective breeding, and the raising of livestock.
The Appenninica is reared principally for meat, usually either for spring lamb or for heavy lambs; lambs weigh about 4.2 kg at birth, about 14 kg at 45 days and about 24 kg at 90 days. [ 5 ] : 183 The milk yield is some 100–120 kg per lactation, with a fat content of 6%–7% ; most of it goes to the lambs, some may be used to make pecorino ...
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The taste of goat kid meat is similar to that of spring lamb meat; [56] in fact, in the English-speaking islands of the Caribbean, and in South Asia, the word 'mutton' denotes both goat and sheep meat. [57] [58] However, some compare the taste of goat meat to veal or venison, depending on the age and condition of the goat.
In some primitive sheep (for example in many Shetlands), there is a natural break in the growth of the wool in spring. By late spring this causes the fleece to begin to peel away from the body, and it may then be plucked by hand without cutting – this is known as rooing. Individual sheep may reach this stage at slightly different times.