A lamb is typically considered to be a young sheep that is under one year old. Most commonly, lambs are slaughtered between four and six months of age for meat production. However, some farms may consider lambs to be animals under the age of 14 months.. The most common age range for lambs to be slaughtered is between 4 and 12 months old. However, the exact age can vary depending on various factors such as the desired quality of the meat and the specific market requirements. Lambs that are slaughtered at a younger age, around 4 to 6 months, typically yield tender and mild-flavored meat, while.

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In handling, the backbone, ribs, and ends of bones at the loin edge are not discernible. A carcass produced from slaughter ovines of this description might have 0.45 inch of fat over the ribeye. Yield Grade 5 slaughter lambs, yearlings, and sheep produce carcasses with low yields of boneless retail cuts. Ovines of this grade consist of those.. Lamb Slaughtering & Cutting. by Harry H. Smith, Utah State Agricultural College, 1929. The old saying that "the shoemaker's wife goes without shoes" might be changed to read "the lamb raiser and feeder of the west does not eat lamb.". About three-fourths of the population of the United States is east of the Mississippi River, and.