We have approximately 65 ewes (female sheep) ready to birth within the next week.  Our girls are looking rather hefty aren't they?  Starting next week, we will spend a lot of time at the barn watching and assisting births and checking frequently to make sure our girls are doing okay.  The emergency birthing bucket is packed that contains the medical supplies and towels, the lambing stalls are cleaned and ready to be filled and it looks like the ewes are ready as well. 

 

 

The sheep breeds we raise are Katahdin and Dorper.  The breeds are known for their hair coat (no need to shear), docile behavior, ease in lambing, good mothering instincts and hardiness.  Each ewe will normally birth twins weighing around 11 pounds each.  The lambs are usually born without assistance with their nose and front feet coming first.   Once they are born, the lambs are able to stand within 15 minutes and this is when we tag the lamb's ears and castrate (if male).  We also make note of the date, the ewe's tag, the lamb's tag, and the sex of the lambs.  We monitor growth on the little ones going forward to make sure mother is producing enough milk.  If it looks like a ewe or her lambs are not at peak performance, we will hold the ewe aside and give her an extra treat of grain.  The girls quickly figure it out that if they stay close; Stephen will give them some extra special treatment.   

 

Next week......pictures of lambies
(hopefully).

 

Spicy Lamb Sauce

1 pound Spicy Lamb Sausage

2 14oz jars stewed tomatoes

1 bunch kale

1 tablespoon olive oil

1 onion chopped

1/2 cup red wine

Fresh Pasta

 

In large cast iron skillet, sautee lamb sausage, olive oil and onion,  add kale, tomatoes and red wine and simmer for 20 minutes.   Serve over fresh cooked pasta.   Yummm!!