The Institute of Meat will host a sheep industry education day on Tuesday 15th September 2026, exploring how sheep production methods can influence sales.
The interactive industry day will look at how breeding, finishing and carcase traits can influence a range of factors. These include saleable meat yield, eating quality, retail value, environmental efficiency and consumer appeal.
Hosted at Brighouse Farms Ltd in Cheshire, farmers Amelia and Russell will provide industry with information and demonstrations throughout the day. The farm itself operates a planned all-season breeding programme, producing prime British lamb throughout the year from a commercial flock of 520 ewes.
All-year-round lambing, insight into breeds and attributes, nutritional quality and lamb butchery will all be covered throughout the day.
Programme
10.00am: Lamb breakfast and welcome
Specialist focus: year-round lamb production
An introduction to the ‘all-season’ breeding protocol.
Year-round production and continuity of supply:
- Muscling and carcase conformation
- Consistency for the butcher, retail restaurant and consumer
10.45am: Interactive livestock session
‘Through the butcher’s eyes: from live lamb to saleable carcase’
A practical, hands-on assessment of finished lambs.
- Liveweight and finish
- Muscling and conformation
- Fat cover
- Handling over the loin
- Predicted killing-out percentage
- Expected carcase grade and saleable meat yield
- What the farmer sees compared to what the butcher wants
11.30am: Farm and field tour
‘Managing the land behind the lamb’
An exploration of how the production environment influences lamb performance.
12.15pm: Butchery demonstration
‘From carcase to counter: bespoke lamb preparation’
A professional carcase breakdown and bespoke added value cuts.
1.00pm: Lamb lunch and industry discussion
‘Tomorrow’s lamb market: what must tomorrow’s British lamb deliver?’
In-depth, considered discussion evaluating changing climate, economic and health priorities; for animal, farmer, butcher, retailer and consumer.
2.00pm: Thank you and close
Places are limited and members of the meat industry are eligible to attend with an IoM member. To register your interest, email Sheryl Horne shorne@instituteofmeat.org.
