Consumer Information The Manitoba sheep and lamb industry is one of the smaller sectors of the Manitoba Livestock industry with approximately 700 farms reporting sheep as part of their inventory. Approximately 40,000 lambs are produced in Manitoba. The majority of Manitoba lambs are born in the spring of each year, raised on pasture over the summer and finished on grain, usually barley, and high quality Manitoba produced forage in the fall. Manitoba lamb is generally free of antibiotics, hormones or other feed additives. Manitoba lamb competes favorably in quality, flavour, nutritious value and freshness with any imported product. The bulk of Manitoba lamb production is exported to the Eastern Provinces and was exported to the USA, until the border closure to live animal exports in May 2003. Fresh Manitoba lamb is available either directly from producers, or from a number of specialty retail, restaurants, and food service outlets. Producers selling directly to the public must have their product slaughtered in licensed and inspected abattoirs and usually sell by the weight of the carcass or half-carcass, cut wrapped, and if required, frozen to the customers' specification. Carcass weights are usually in the 45-55 lb (20-25kg) range. Most sheep producers are members of the Manitoba Sheep Association, a non-profit organization run by producers. The Manitoba Sheep Association provides support and advice to producers, but plays no role in how much the producer is paid for lamb or the prices charged to the consumer Links- Wool Socks Pattern shared by Meredith Salama, Salama Fancy Wools
- Canadianliving.com (at the link search for LAMB for recipes. Then enjoy their web site further)
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