Finishing Lambs

[Muttley]

We are new to the sheep business. I am thinking about finishing our own lambs could anyone who has advice on what to do concerning weaning, rations, etc. please help. We start lambing the end of April.

[pandiana]

I am not a big time lamb producer but we do finish our lambs either for the packers or private sales. Generally speaking good finisher rations require grain (whole oats or barley work well and are probably cheapest if you grow your own) or store bought pelleted finisher ration. Sheep are better able to process whole grains than cattle. Are you able to weigh your lambs? Finished weight is a rather important part of this equation. Even if your lambs are all born in one 15 day cycle, because of the larger number of twins or triplets, you would expect significant differences in weights at weaning time. Creep feeding lambs helps to even them out a little.
I am sure there are bigger and much more knowledgeable producers out there but so far this works for me.

[Muttley]

Thanks for the info. Can you tell me roughly how long it takes to finish a sheep for slaughter? My plans are to use my own feed as I am hoping to sell privatley off farm. I never liked the taste of pork fed those bought rations, would sheep flavor be the same if fed a bought ration versus home grown grain?

[pandiana]

With a good growing lamb, the most I have been able to put on them is 1lb/day. Packers I think like lambs that have been grain feed for about a month.
Yes, what they eat makes a significant difference in taste, especially forage. Feed em stink weed and they taste like stink weed.

[nakodo]

Make sure you find a place that is carefull during the slaughter and skinning to prevent the wool touching the meat! One of my pet peeves is pieces of wool in the burgers and that lanolin yuck taste that results.

[cakadu]

Processing certainly is one of the keys to having good tasting anything. The problem of "yuck" tasting lamb is alleviated if you process hair sheep. Far less lanolin if any to be concerned with. Keeping the hair off the carcass is essential and we've worked with our processor to ensure that this is taken care of.

[Muttley]

I am using a Suffolk ram for breeding mainly white face ewes. What are some of the better breeds if one wants to be producing the lambs for feeding more than breeding? I have heard a little about Shropshire but can't find out much about it.

[cakadu]

Muttley, the following website has pretty good information about a variety of sheep breeds: http://www.ansi.okstate.edu/breeds/index.htm

Do you get any of the sheep publications such as Shepherds Journal, Sheep Canada or The Shepherd from the U.S.? They usually have pretty good information about the various sheep breeds.

What about sheep specialists in Saskatchewan? There are a couple here in Alberta that you could talk to and I'd be happy to pass on their contact information to you.

Linda

[brydonra]

Any information available .

[dwilliams]

We start lambing at the end of March. We have 12 ewes lambing this year, a little business which we started for our kids. They started with 3 ewes in 1996. Each year we butcher the ram lambs and keep the ewe lambs back for breeding. Anyways, the lambs and ewes hang out around our yard and surrounding pasture. They are usually ready for butchering in early October. We feed them grain 2-3 weeks before butchering. A prime weight for lamb is 55-60 pounds dressed. I have heard that Katahdin sheep are the best meat variety.