WHEN meat is the main focus in a sheep flock, numbers weaned and growth rates become the key ingredients for profitability. At Woodville, on New Zealand's North Island, brothers Iain and Jim Inglis are concentrating on these two issues with the aim of maximising the number of lambs sold to meatworks at weaning. "Our ultimate goal is to wean all lambs into the works. It's the cheapest system of sheepmeat production, around 50% less expensive than animals supplied post-weaning," Iain Inglis says.
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