HOTHOUSE LAMB.

Shannon News, 27 July 1928, Page 4

HOTHOUSE LAMB.

A NEW INDUSTRY.

Hothouse lamb production is, apparently, an industry that has bee»" developed of late years in the eastern portion of the United States of Ameri* ca, chiefly in New York, Philadelphia, and Boston, and the product is -con-' Burned in high-claas restaurants, hotels, and clubs, and by a few wealthy families. The trade is the result of a specialised type of lamb production, which, although called by the nailie Of "hothouse Hnib," does not mean that the lambs, are kept under cover in more or less artificially heated quarters, but simply because the delicacy is .. produced out of season and at a time when lamb is not generally on tho market. * Tho lambs are marketed at from eight to ten weeks old, and thoy weigh about 401 b to 551 b, while live weight should approximate 451 b. to 601 b. Comparing this with Dorset Horn lambs produced in this country,- we- find that, when born ,in October or Ndv.omber, they should be ready for the butcher when from ten to twelve weeks old, when they would average from lt)lb. to 141 b. per quarter, and thus there is very little betweon the popular weights in this country and tho'U.S.A. for that type of lamb. America's hothouse lambs have been marketed at five- weeks uc vveighing only 271 b, while others sold at i 4 weeks have tipped the scales at 601 b; All these lambs, of course, have been sold before they have been weaned, and thus retain their baby fat. Now, in U.S.A. these.lambs are all finished before they go to tho rainy and receive a grain mixture Of corn and; oats on pasture at the commencement of the tupping season. No grain is fed after flushing until "the ewes are •brought into the sheep barn." The ewes apparently have a small grain mixture in; addition to hay when they are first brought into winter They get silage once per day, and the grain mixture, .consists, of corn, oats, and bran, with linseed cake cracked to . the size of a pea. "' This ration- is gradually increased until the lambs arc marketed, except for a short period at the time of lambing. Creeps are fixed, in at one end "of the barn, which allow the lambs to feed as soon as they can nibble at either grain or hay. Tna lambs get a ration of cracked corn, ground oats, and linseed cake (pea . size), which is fed with good clover hay or alfalfa to the lambs* While it does not seem likely that there would be a great demand for this type of lamb in the United Kingdom, yet it might be well worth the trouble of .a few. progressive farmers to attempt the production of very early lamb with a view to building up a trade in the West End of London; with the great hotels in the metropolis; and in some of the large cities, for the general public is not averse to trying a new delicacy, and especially lainb. The flying flock is= best "adapted to the production of =;arly lamb. ■>'■ Mrs. Beatrice Jeryoise, Herriard Park, Basingstoke, told the editor of tho Journal that she has provided hot 4 house lamb or "pouilliaes" to certain West' End restaurants and exclusive households. The breed she found moat fitted for this trade is the. Black. Welsh. Mountain, the dressed carcase of which, put; on the rail sometimes at a few hours'notice; weigh 101 b. to Is% and always make a renumerative price. Being a small breed, the grain of the flesh is finer, and gains in flavour. — Live Stock Journal, 1928.