Kristian Buus

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Scotland - The Borders - Spring lambs without mothers under a heat lamp

Spring is the lambing season in Scotland and Torsonce Mains Farm is busy lambing. New born lambs without mothers. Either they have died giving birth or the ewe had more than two lambs and can not take care of them herself. The lambs are kept warm under a heat lamp and they drink milk substitute from a barrell with fake teats. The farm is owned by Stewart Ranciman and has 600 ewes all lambing from end of March till the end of April. Most will give birth to 2 lambs, occasionally 3 or even 4. The price of a 40 kg lamb is £60-70 and most are ready for sale 6-8 weeks later. Over 12 million lambs are slaughtered in the UK every year, producing more than 230,000 tonnes
of meat.

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Kristian Buus
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Spring is the lambing season in Scotland and Torsonce Mains Farm is busy lambing. New born lambs without mothers. Either they have died giving birth or the ewe had more than two lambs and can not take care of them herself. The lambs are kept warm under a heat lamp and they drink milk substitute from a barrell with fake teats. The farm is owned by Stewart Ranciman and has 600 ewes all lambing from end of March till the end of April. Most will give birth to 2 lambs, occasionally 3 or even 4. The price of a 40 kg lamb is £60-70 and most are ready for sale 6-8 weeks later. Over 12 million lambs are slaughtered in the UK every year, producing more than 230,000 tonnes <br /> of meat.