OSCEOLA, Mo. – The benefits of spring lambing and management tips are part of a new University of Missouri Extension publication for sheep producers.

“Spring lambing has been found to be more profitable than fall and winter lambing,” said David Brown, MU Extension small-ruminant specialist. “The abundance of spring forage lowers feed costs associated with processed feeds, and conception rates are much higher in spring because breeding coincides with the natural mating and lambing seasons of sheep.”

March through May is the spring lambing season. Weaned lambs remain on pasture through the summer and graze with dams until they reach market weight.

“Research has shown that lambs gain about 0.15 pounds more per day when left with the ewe through late August versus weaning in July and grazing ewes and lambs separately,” said Brown.

Brown’s publication, “Spring Lamb Management Tips,” offers advice for spring-born lambs against their two main risks: internal parasites and predators.

“Developing an effective internal parasite control program is very important,” said Brown. “In addition to that, predator control, grazing management systems and effective lamb marketing strategies will help producers to maximize the benefits of a spring-lamb program.”

Brown said lamb prices generally drop in late summer and early fall, so producers should take advantage of nontraditional markets to get higher prices. Opportunity also exists among new producers interested in purchasing feeder lambs.

Brown says there is no perfect time for a lamb production program; it’s entirely up to producers to decide when to lamb, taking into consideration their production system and intended market.

“Spring Lamb Management Tips” is available free online at https://extension.missouri.edu/publications/g2612.

For questions, contact Brown at 417-646-2419 or davidbrown@missouri.edu.

Photo

https://extension.missouri.edu/media/wysiwyg/Extensiondata/NewsAdmin/Photos/2023/20231025-sr-1.jpg
David Brown observes spring born lambs during his research at Virginia State University. Photo courtesy of David Brown.