"lamb production" is a correct and usable phrase in written English.
It can be used to describe the process of raising, caring for, and harvesting lambs for a variety of purposes, such as for their meat, wool, or dairy products. For example: "The sheep farm specializes in lamb production and supplies the local market with fresh, quality lamb."
On paper it seemed like a good approach to maximizing lamb production from Dorsets.
Mutton and lamb production is particularly important in mixed-farming areas of Victoria, commonly in association with wheat.
A substantial proportion of lamb production is associated with smallholders and hill farmers, and is more likely to support jobs in sustainable agriculture.
The authors have focused solely on greenhouse gas emissions rather than taking a broader view and assessing the overall contribution of our lamb production systems.
This study was designed to evaluate the effect of these best practice guidelines for worm control on lamb production and infection levels, compared with more traditional management.
Increased carcass output per hectare is achievable through the use of greater PP and SR levels within a temperate grass-based lamb production system.
It is one of the most popular meat breeds in the United States, where it is raised extensively for market-lamb production in farming regions and for crossing with white-faced range ewes in the western range regions for the production of market lambs.
Production features and revenue: herd size and types (sheep, goat), lambs, milk production and prices, sales and prices of livestock production (lambs, sheep, and milk).
Beef cattle breeding and fattening, raising of prime lambs, and production of crossbred wool are the main rural activities of the area.
The hypothesis tested in this experiment was that Trichostrongylus colubriformis infection would reduce growth rates of grazing meat-breed lambs; however production loss would be reduced by suppression of the host immune response.
After lambing, milk production was recorded weekly by the oxytocin technique proposed by Doney et al. [ 22] with machine milking with hand finishing (4 h interval).
