200 OHIO EXPERIMENT STATION: BULLETIN 270 



The present market for hothouse lambs is confined chiefly to the 

 large eastern cities, principally New York, Boston and Washington, 

 but it seems reasonable that a market for this product could be 

 created in other cities farther west. Hothouse lambs are consumed 

 by high class restaurants, hotels and clubs, and a few by private 

 wealthy families. The eastern market demands that they be "hog 

 dressed," i. e. all the viscera, except the heart, liver and kidneys 

 removed, the feet removed, but the pelt and, frequently, the head 

 left on. In the eastern markets they are usually sold by the carcass 

 rather than by the pound. The season for hothouse lambs is be- 

 tween Thanksgiving and Easter, although the greatest demand does 

 not begin until after New Years, and continues until about April 1, 

 after which the price declines, owing to an increased supply at that 

 time. A prime hothouse lamb must show quality, must be blocky 

 and compactly built and must be fat. The weight demanded 

 varies with the season. In the beginning of the season, 30 pounds 

 dressed is a desirable weight, but as the season advances more 

 weight is permissible, dressed lambs weighing as high as 40 pounds 

 or more being acceptable. 



There is also an extensive and increasing demand in the eastern 

 and middle western lamb markets for early spring lambs, beginning 

 as early as they can be put upon the market and continuing 

 until the southern grass lambs appear. The demand is usually the 

 greatest during Easter week, and for this reason such lambs are 

 frequently termed "Easter" lambs. Lambs for this trade should 

 be prime in quality and condition, and should weigh from SO to 60 

 pounds alive. They are sold on the hoof, the price sometimes being 

 as high as 15 to 17 cents per pound at the season of the greatest 

 demand. 



Group of hothouse lambs, raised from grade Delaine ewes 

 and sired by Southdown ram. 



