Thank goodness this is a theoretical question this year.
If it did happen that a lamb didn't make it due to physical trauma during birth, would it be possible to make rennet from it if the lam hadn't nursed yet? Or is the milk in the stomach vital to creating the enzymes?
There is some difference in the chymosin activity of calves which were calved during different seasons of the year. There is no difference between the chymosin activity in the rennet content of live or stillborn calves
Chymosin /ˈkaɪməsᵻn/ or rennin /ˈrɛnᵻn/ is a protease found in rennet. It is produced by newborn ruminant animals in the lining of the fourth stomach to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption. It is widely used in the production of cheese.