Teesdale farmers flock to sheep industry update

AN evening to ensure dale farmers are up-to-date with current industry issues attracted an audience of more than 80 to Middleton-in-Teesdale mart.
The event focused on the current state of the lamb market, best practices in fluke control plus handling and selecting for slaughter. There was also a lamb butchery demonstration.
It was organised by H&H Land and Property alongside the Agriculture and Horticulture Development Board (AHDB) Beef and Lamb
After a welcome from Tim Sedgewick, of H&H Land and Property, the evening kicked off with a talk on market requirements, specifications and hands-on selection of lamb by Steve Powdrill, of AHDB Beef & Lamb.
Encouraging people to have a better understanding of the end user, Mr Powdrill said consumers prefer lambs graded R3L with not too much fat.
He said that while farmers are potentially increasing expenses unnecessarily as feed conversion is much less efficient when animals are laying down fat, research also shows that consumer habits are changing.
He told the audience the average cooking time is now only 30 minutes, while two is the average number of people sitting round the dinner table.
Consumers are therefore looking for smaller cuts, known as a “mini roast” with minimal fat.
“In practice, lambs should be drawn earlier to meet consumer needs,” he said.
“It is important to know when they are ready to sell so that the end consumer is getting the best lamb.
“This is especially significant as chicken is the biggest meat competitor at the moment.”
Graham Tibbet, of Castle Vets, in Barnard Castle, told the gathering liver fluke costs the sheep industry millions of pounds each year in loss of productivity and is becoming a growing problem in the Teesdale area.
His presentation offered farmers the opportunity to listen to a vet’s point of view on the steps which can be taken to combat the issue.
Following this was a butchery demonstration by Paul Nicholson, of Butchery Know-how.
He explained about consumer needs and exhibited new cuts of meat which are in demand to suit today’s lifestyle.
He also prepared an over fat lamb to highlight just how much waste has to be cut off, showing that what useful bit is left is actually very little and therefore, of little value.
Those in attendance were given the chance to ask the speakers any questions before the evening rounded off with a local lamb roast provided by the Farmhouse Kitchen.
Mr Sedgewick said: “The aim of the evening was to give sheep producers the chance to look at the market from the point of view of various industry professionals, and leave with the knowledge and understanding of how they can maximise the potential and efficiency of their production system.”
H&H Land and Property is one of the H&H Group of businesses, with offices in Carlisle, Durham, Kendal and Middleton-in-Teesdale.
AHDB Beef and Lamb aims to enhance the profitability and sustainability of the sector by helping the meat supply chain become more efficient, adding value to the beef and sheep meat industry.