Vile treatment of lambs. Don't know how anyone can eat lamb.

Where Akabula?  My lamb from conception to carcass is careful, humane, and all within 3 miles of retail.

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RIP

You'd better ask foxes and crows. They're the only ones who kill and eat lambs that young.

Having once been too late to turn a cast sheep upright before jackdaws had pecked its eyes out, I find it hard to single out humans for savagery.

kenny - are you sure you're cut out to be a vegetarian? You don't seem to have mastered even the basics.

I'm not a vegetarian, blackbarn.I'm a pescetarian.

Kenny - I just knew you'd have double standards.  Is it that fish don't feel pain, prawns don't have a brain or some other such rationale allows you to eat what you like, even thought it is animal protein. just wondering

nb - did you ever work out how old your "rip" lamb was?

Not sure which point you mean, but if it is the "six weeks" point, "milk lamb" is virtually unobtainable in the UK, where most lambs are slaughtered at 4 to 6 months. Still, no point allowing the facts to get in the way of a good story and a fluffy pre-weaned lamb picture.

Fair enough. I don't eat prawns, simply oily fish, sild or similar. I can't eat nuts and need the omega 3 to stay healthy and keep up my good work. I did a lot of research into John West products, and satisfied myself that the fish suffer the minimum of pain and suffering.

I was horrified when I saw a documentary on pole and line caught tuna.

The image of those poor fish being flung in the ajr and crashing down onto the boat will haunt me forever

Of course, tuna caught in nets has even worse consequences.

All animals prepared for food meet a horrific end no matter how we try to dress it up.

Is Kenny Mann just fishing, scuse the pun, such a blatant hypocrite with all this stuff, surely you're better off keeping stum.  Well unless you are fishing.  Bet he's on veal meatballs with foie gras every night.

I wonder how many people would eat pate de foie gras if it were sold under the English translation (paste of fatty liver)?

Animals know no better, humans do.
Most people I know who are into animal welfare accept the fact that they are part of the food chain and here to stay but what they do object to is the use of lambs and calfs.

I'm sure if you think it through you'll get your answer.
Killed at birth as part of the process. FFS the work of savages.

Any belief that vegetarianism promotes animal welfare disappeared for me the moment I saw myxomatotic rabbits clinging onto life through this awful disease introduced to satisfy demand for crops.

It was introduced, I thought, as a means of controlling the rabbit population.
Utterly obscene no matter but surely doesn't give good reason to slaughter lambs and calves.

But that wasn't a decision taken by vegetarians.
It was a decision taken by the same people who decide that it's acceptable to kill calves at birth because they are the wrong sex and that lambs and calves are an acceptable food source.

  I just knew you knew nothing about calves and veal.

screaming - Hogget Lamb is good also - 1 year old plus as I am sure you know.  Here's a bit from the Guardian(, apparently Hoggit and Mutton have added health benefits.  Wonders will never cease.

QUOTE
People who think they know what lamb is all about may do a double take when they first eat hogget and mutton (that's meat from sheep aged more than one and two years, respectively).

These traditional meats offer all the reliable taste we expect from lamb, only more so. Most modern lamb comes from sheep four to six months old. But if the animal is given more time to range freely, all the while chomping away on tussocky bracken, heather, herbs and clovers, its meat develops an infinitely more interesting, fuller flavour that is exceptionally satisfying. The grain of the meat becomes finer too – even more pleasing to the tongue.

At this time of year, why buy anaemic and overpriced "spring" lamb from sheep fattened up indoors on compound feeds, or imported long-haul from the southern hemisphere, when hogget and mutton, patiently reared in the UK, is on offer?

Why is it good for me?

The high-quality protein in hogget and mutton sates the appetite and repairs and maintains our bodies. These meats have every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energise us, zinc to support the immune system, and B vitamins to help us think straight. Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy and helps protect us against cancer.