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Lamb Milk Replacer - Getting It Right

Lamb Milk Replacer - Getting It Right

When, how and how much are frequent queries when it comes to feeding milk replacer to lambs. Getting this right can be the key to raising healthy, profitable lambs.

When to start feeding

Young lambs can be fed on milk replacer at around a day old following sufficient intake of colostrum. Newborn lambs should always receive colostrum as soon as possible after birth, preferably within the first 6 hours of life as their ability to absorb the antibodies in colostrum rapidly declines after this. This should be continued for the first 24 hours. When feeding newborn lambs, is it important that colostrum given is of good quality and ideally from the mother, failing this from frozen. Wynnstay offer a range of powdered colostrum to provide nutrition, energy and support when the ewe's supply isn't enough.

The newborn lamb should receive a minimum of 210ml/kg body weight of colostrum within the first 24 hours (e.g. a 4kg lamb should receive 840ml).

Which method is best?

There are many different methods for rearing surplus or orphan lambs; with pros and cons to each. The method chosen will depend on the number of lambs being reared, and facilities available.

When rearing lambs artificially in small numbers, most farmers consider bottle feeding to be the most cost-effective method, but when large numbers of lambs are involved (50+) automatic feeders are a good option.

The Heatwave Milk Warmer is a cost-effective and efficient way of rearing surplus lambs (and calves)

  • Feed up to 30 calves or 50 lambs
  • Suitable for milk powder or whole milk feeding
  • Hygienic as milk is stored cold
  • No machine rental fees
  • No risk of broken glass heating elements
  • No moving parts; increasing reliability
  • Thermostatically controlled
  • Healthy stock grow faster
  • Labour saving

Lambing Checklist

Get ahead; download our comprehensive list of recommended lambing products today, mark the quantities required and simply take to a Wynnstay Store.

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