A better on-farm lamb price

[$Sheep]

There is always someone commenting about the on-farm lamb price. All farmers will agree that it is never consistently high enough relative to cost of production to maintain a decent level of profitability. We also know that the price is established firstly at the retail end of the supply chain and from there ultimately filters back to the farm after everyone else has clipped the ticket. It is also generally accepted that there is an upper limit (affordability) on the retail price for lamb that consumers will pay before they seek other cheaper substitute products.
So having accepted the existence of a retail price limit what can farmers do to secure a better on-farm lamb price?
My thinking on this subject is as follows:

• Ensure lamb maintains year round presence in the supermarket meat case.
  • Do not give the consumer any reason to deviate away from buying lamb
• Maintain advertising / marketing that lamb is the premium choicest red meat
  • Keeping the consumer informed that sheep production in particular in LFA locations is what makes the UK countryside unique and endearing.
    • Buy British, Buy local branded provenance lamb
  • Make sure supermarket butchery service personnel are customer orientated and well versed about the attributes of red meats particularly lamb.
• Improve the value of the whole carcase:
  • Improve the value received for the whole carcase including the 5th quarter.
  • Increased consumer demand for the lesser cuts will improve carcase balance enabling the price for the whole carcase to improve.
    • Consumers need to be re-educated that some of the lesser cuts offer good variety and value to the grocery spend.
• Encourage and maintain interest in sheepskin and pelts
• A fair and equitable retail – farm price spread
  • Equally important to aid the return of a better on-farm lamb price is to continually focus upon and question the retail – farm price spread to ensure the farmer is receiving fair and equitable value.

A good Nuffield report was presented by Ben Stanley on the subject of 5th Quarter.
EBLEX has also identified export markets that have good demand for 5th quarter product
It would be interesting to compare how Morrisons who have their own abattoirs utilise the 5th quarter in comparison to say Tesco?

I am thinking of ready-to-eat delicatessen products such as steak&kidney pie, brawn and other scrumptious food items that incorporate offal meats.​

The question that arises from the above discussion is how does a farmer instigate an overview of practices that will ultimately benefit the whole industry?