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Colostrum is the first milk a newborn lamb will receive from its mother.  A concentrated mix of vitamins, minerals, fats, protein, carbohydrates, antimicrobials, growth and immune factors.  It acts as a laxative, aids ewe and lamb bonding, provides energy for thermoregulation and acts as a vital source of immunoglobulins required for passive immunity against intestinal and respiratory pathogens.  Lamb morbidity and mortality has a significant impact on sheep production systems with the majority of pre-weaning losses occurring within the first two weeks of life.  Poor quality and quantity of colostrum in the first 24 hours plays a significant role in lamb death, disease, future growth and reproductive performance. 

Immediately postpartum, the lamb experiences an environmental and microbial assault.  Lambs have a small surface area to weight ratio, once exposed to the environment, they lose heat quickly and require a boost of rapidly usable energy to aid essential thermoregulation.  Cold, wet and windy conditions accelerate heat loss and add extra stressors.    Colostrum is vital to stave off hypoglycaemia and hypothermia as it is energy dense with fats, lactose and non-immune proteins necessary to generate heat. Approximately 150-290ml/kg of colostrum is required in the first 24 hours depending on weather conditions, ideally with 50ml/kg received immediately after birth (Banchero, 2015). 

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