lambs

A lamb is a young sheep, typically less than one year old. The term covers both male and female offspring. After reaching one year, individuals are usually referred to as yearlings or simply sheep.

Lambs come from domestic sheep, Ovis aries, kept for wool, meat, and sometimes milk. They are ruminants; domesticated from wild ancestors in the Near East and Europe. Breeds vary in size, coat type, and temperament.

At birth, lambs are fed by their mothers, often weighing 3–6 kg depending on breed. They nuzzle and start grazing gradually; weaning occurs around 6 to 12 weeks, though management may differ. Lambs are social and commonly kept in flocks; maternal bonding is important for survival.

Ewes typically give birth to one or two lambs after a gestation of about 147 days. Lambs grow rapidly on milk and solid feed, and management often aims to ensure adequate colostrum intake in the first hours. In many farming systems, multiple births are common in high-protein diets and favorable genetics.

Lamb meat is a significant product in many cuisines, and some breeds are kept primarily for wool. In many systems, lambs may be finished for meat or retained for breeding, depending on farm goals and market demand.

Welfare and health: Farmers monitor nutrition, vaccination, parasite control, and shelter. Predation, hypothermia in newborns, and gastrointestinal parasites are common welfare concerns, with best practices emphasizing clean housing, proper ventilation, and timely veterinary care.