Lambs are typically slaughtered when they are between 4 and 12 months old, with most being around 6 to 8 months at slaughter. The exact age can vary depending on production systems, breed, and region. In the UK and similar countries, lambs are often slaughtered at around 6 to 7 months of age on average. The practice ensures that lamb meat is tender and mild in flavor, as lamb refers to meat from sheep less than a year old. Some lambs may be slaughtered as young as 10 weeks, while others might be older but generally less than a year to maintain the quality associated with lamb meat.