So the good weather continues and there are plenty of stock still out in the fields, amongst them, plenty of fat lambs.

As someone who enjoys cooking, a barbecued shoulder of autumn lamb is a real treat. It’s also a good time for sheep farmers to reflect on the economics of lamb production. It’s tempting to simply look at the fat lamb cheque and hopefully feel pleased.

However, all the costs from tupping through to market must be considered. There is the temptation to hold onto lambs until later in the year when the price goes up, but what will have been the extra cost of keeping them fed until then?

A good year with late grazing can create a false impression. It’s also worth considering how long the lambs have been on farm.

If lambing was February, that makes the lambs now seven months old. If they are traditional fat-ram sired, they could have been ready two months earlier. That’s two months less feeding, more grass for the ewes and a reduced risk of high worm counts that we always see in the autumn. This is true flock planning and time spent now can save time and money next year.

Iain Richards is a South Lakeland vet