Food Facts: All About Lamb
The majority of Manitoba lambs are born in the spring of each year, raised on pasture over the summer and finished on grain, usually barley, and high quality Manitoba produced forage in the fall. Manitoba lamb is generally free of antibiotics, hormones or other feed additives.
Manitoba lamb competes favorably in quality, flavour, nutritious value and freshness with any imported product.
The bulk of Manitoba lamb production is exported to the Eastern Provinces and was exported to the USA, until the border closure to live animal exports in May 2003.
Fresh Manitoba lamb is available either directly from producers, or from a number of specialty retail, restaurants, and food service outlets.
Producers selling directly to the public must have their product slaughtered in licensed and inspected abattoirs and usually sell by the weight of the carcass or half-carcass, cut wrapped, and if required, frozen to the customers' specification. Carcass weights are usually in the 45-55 lb (20-25kg) range.