Current strategies in lamb production in Mediterranean areas

Abstract

• Fattening units have transformed the traditional husbandry management in Mediterranean areas. • Lambs are reared with their mothers until weaning, between 40 and 60 d old, when they are transported to the fattening unit, mixed together in batches according to their weight, and fed concentrates and cereal straw. • Lambs are slaughtered when they are approximately 70 to 90 d old to get a homogenous product. • Preservation strategies are being developed to maintain lamb supply throughout the year to avoid a reduction in production and fluctuation of prices to both producers and consumers.