Preparation for lambing to fight lamb mortality

The number of lambs reared per ewe is still one of the most important single factors affecting the productivity of sheep flocks. Some loss of lambs is unavoidable; however, an improvement in lamb numbers reared of as little as 1% can make a significant difference to the profitability of any sheep enterprise.



Preparation for lambing is key to optimising lamb survival, particularly if lambing indoors. Newborn lambs are vulnerable and some tasks can help to improve the potential for lambs to survive:

• Ensure that there is enough skilled labour at lambing

• Ensure lambing sheds are clean, well ventilated and drained

• Set aside “hospital” facilities and areas (indoors or outdoors) where sick lambs or aborted ewes can be isolated and dealt with in a biosecure manner

• Check that lambing equipment is clean and accessible. Lubricants, markers/tags, iodine, colostrums* or colostrums replacer, thermometers, glucose and electrolyte solutions are all useful items to have in place before lambing

• Plan well ahead – a compacted lambing period will reduce risk of disease. Whilst tiring, a busy week or two is more efficient and effective than being tired for 6-12 weeks



*Colostrum: Getting an adequate supply of good quality colostrum is key to preventing hypothermia and disease. Colostrum contains protective antibodies which can only be absorbed through the gut wall during the first six hours of life. Lambs should receive around 250ml colostrum per kg body weight during the first 24 hours.