MARKET LAMB SPRING WEIGH-IN 2024

Event Information

Date 

May 4th, 2024

Time 

9:00am - 12:00pm

Saturday, May 4, 2024 | 9am –Noon
In front of the SwineBarn, La Crosse Interstate Fairgrounds

We would like to remind everyone what the rules are for market lamb spring weigh-in:
1) Market lambs cannot be born before January 1 of the exhibit year.
2) Market lambs will be tagged with identification tags after weighed in.
3) All male lambs need to be castrated/banded before the spring weigh-in.
4) NO castration/banding is allowed while at the spring weigh-in.
5) To participate in the Rate of Gain, the wether or ewe lamb must participate in a market lamb class.
6) Each market animal must have a Scrapie tag from the farm of origin.


All market lambs are required to attend spring weigh-in. There will be a “Livestock Ownership and Weight-Affidavit” that needs to be signed by a parent/guardian at spring weigh-in.
The La Crosse Youth Livestock (LYL) charges $1 each for ear tags; bring cash for each tag.
Any questions or concerns contact: Scott Nachtigal (608) 486-4943 / (608) 317-0042 OR Jim McClintock (608) 317-2695.

Event Location

We would like to remind everyone what the rules are for market lamb spring weigh-in:
1) Market lambs cannot be born before January 1 of the exhibit year.
2) Market lambs will be tagged with identification tags after weighed in.
3) All male lambs need to be castrated/banded before the spring weigh-in.
4) NO castration/banding is allowed while at the spring weigh-in.
5) To participate in the Rate of Gain, the wether or ewe lamb must participate in a market lamb class.
6) Each market animal must have a Scrapie tag from the farm of origin.

All market lambs are required to attend spring weigh-in. There will be a “Livestock Ownership and Weight-Affidavit” that needs to be signed by a parent/guardian at spring weigh-in.
The La Crosse Youth Livestock (LYL) charges $1 each for ear tags; bring cash for each tag.
Any questions or concerns contact: Scott Nachtigal (608) 486-4943 / (608) 317-0042 OR Jim McClintock (608) 317-2695.