What are the benefits of lamb fattening? A must-read for farmers

Lamb fattening refers to lambs less than one year old that are fattened and slaughtered, which is called lamb fattening. Abroad, lambs fattened and slaughtered at 4 to 6 months of age are called meat lambs (also called fat lambs). The main benefits are as follows:

1. The meat is tender, juicy and tasty, with more lean meat, less fat, easy digestion and a light mutton odor, making it one of the finest meats.

2. Lamb fattening fully leverages the lamb stage's fastest development and high feed conversion, so costs are low and economic returns are high.

3. Lamb fattening and slaughter is a seasonal production with a short time and fast turnover, which can make full use of the advantage of pasture growth in summer and autumn; fattening in the green grass season and slaughtering in the dry grass season eases the conflict between livestock and grass, reduces the consumption of manpower and materials in winter and spring, and achieves profitable livestock production.

4. It speeds up herd turnover, changes herd structure, and raises the slaughter rate and commercial rate, which conforms both to natural laws and to economic laws.