Purdue University
Agricultural Extension Service Lafayette, Indiana
Mimeo A. H. 179 August 7, 1956
FATTENING THIN NATIVE LAMBS
Market topping lambs are lambs that are fat and weigh from 80 to 100 pounds. The more natural muscling or red meat they have, the more acceptable they are.
Every good commerical sheepman tries to have as many lambs as possible ready to sell at weaning time. Creep feed early lambs. (See A, H. Mimeo 177).
Lambs grading below medium or half fat on foot do not produce lamb meat that is palatable. They must be fattened in order to be acceptable as slaughter lambs. Following are some suggestions:
1.	Thin native lambs are usually infested with internal parasites.
They should be wormed and started on a grain feed (See A. H. Mimeo 175).
2.	Whole oats are a good starting ration because they put strenght into weak lambs. Later, shelled or ear corn should replace a part of the oats. Feed a good protein supplement, 1 pound to 7 pounds of grain or 1/5 pound of supplement per lamb per day,
3.	Start the lambs on feed slowly—1/5 pound of grain or less per day and increase gradually taking 2 or 3 weeks to get the lambs on a full feed of grain. From 1 1/2 to 2 pounds of grain is a full feed for most lambs.
4.	Be sure that lambs have enough trough space (one linear foot per lamb) so that all of them can eat at once. They will often eat a full feed of grain in less than 10 minutes.
5.	Sheep must have plenty of roughage. If possible, provide good pasture. A fresh supply of hay should be fed each day.
6.	Water must be clean and fresh.
7.	Watch their droppings. Their manure is a good indication of their health.
8.	Tag the lambs—shear the heads of wool blind lambs.
9.	Shear or dip lambs that have external parasites.
10,	Many feeders dock and castrate long—tailed ram lambs. They report good success with emasculators.
11.	A good mineral mixture consists of 200 pounds bone meal to 100 pounds of iodized salt. Give them free access to the mineral mix
at all times.