Care needs to be taken when selecting lambs for slaughter this season, in order to take advantage of the market.
Already English abattoirs are reporting more lambs being slaughtered in fatter classes than at the same time last year, says EBLEX sheep scientist Liz Genever.
"With current market differentials of about 8p/kg between medium weight R3L and R3H lambs and 14p/kg between R3Hs and R4Ls, the importance of careful finishing and selection for slaughter this season becomes crystal clear."
Dr Genever stresses the need for well planned marketing to represent even batches of lambs of their right weight and level of finish for the target market. "Generally this would be carcasses of 12-19kg for export and 16-21kg for domestic buyers, classifying R3L or better in most cases."
Grouping lambs as accurately as possible by weight is also something Dr Genever recommends, with regular handling to monitor condition and selecting for slaughter.
"Assessing subcutaneous fat levels is most accurately assessed by handling stock at the loin, dock and over the rib and should be done very two weeks as lambs approach market quality."
Adjusting stocking rates and offering forages of different quality can also help speed up rate of growth.
Taking care at handling is also important to prevent damage to the carcass. "Since lambs bruise easily and carcass damage always reduces the market value care in routine handling will pay dividends," says Dr Genever.