Lamb roast is tops – but get the balance right

TRIMMING DOWN: JBS butcher and advisor Mark Inglis demonstrates the butchering of a lamb carcass while explaining the benefits of ‘balanced’ meat with fat content.

WHEN it comes to sheep breeding whether for fine wool or meat – or even both – farmers have to get the right balance and work on the plan of kilos per hectare.
At a ‘bred well fed well – Making More From Sheep’ field day last week at Ancona, some 15 local farmers and stock agents learnt the pros and cons and value of planning sheep breeding for meat.
Sponsored by Meat and Livestock Australia (MLA) and hosted by Ancona farmer David Ingpen, farmers first went through a program outlining full breeding values, from calculating net income from sheep sales, reproduction rates, wool sales, assessing productivity and benefits of genetics for growth among other topics.
Organiser of the event, Jason Trompf of MLA, said there were two key steps to getting the best from sheep production – developing breeding objectives (having a written plan) and using the best visual and objective information such as ASBV.
“But it is not all producing the best in size and weight, it is getting a balanced breed of sheep that suits your climate and land productivity conditions,” Mr Trompf said.
“It’s important for farmers to have the ability to function in a variable climate in Australia – and having good performing ewes to suit that climate.

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