LESS than two thirds of lambs produced in Wales have achieved market specifications in one of the most challenging years on record.

The latest carcass classification results show a fall of 1% in lambs hitting the correct levels for conformation and fat, resulting in only 57% meeting the necessary specifications.

The figures, produced by Wales’ red meat promotion agency, Hybu Cig Cymru (HCC), show that a quarter of all lambs that went through Welsh abattoirs last year had the correct level of conformation, but did not meet the preferred fat classifications.

“This could be a result of the poor weather last year which made it harder for farmers to get their lambs to achieve the correct level of finish,” said John Richards, HCC’s industry and market information officer.

“With rising costs at the forefront of most farmers’ minds at the moment, the financial impact of keeping a lamb for too long and the penalties associated cannot be overlooked as this can lead to a significant loss of potential income.

“While we understand that there are time constraints onfarm, selecting lambs at the correct time is an essential skill for farmers and getting it right can provide a financial boost to the business.”

But one positive to emerge from last year’s classification results is a drop in the number of carcasses in the O and P classifications, or those with poorer conformation.

“This drop is welcome as it indicates that the genetics in the Welsh flock are continuing to improve, supporting activities by HCC over the last few years to boost knowledge of breed improvement and estimated breeding values,” added Mr Richards.

HCC run courses that focus on handling techniques, market specifications, breed traits and maximising carcass value. For more information, contact HCC on 01970 625050 or email info@hccmpw.org.uk.