norseofcourse's journal - spring and show update

[norseofcourse]

I took off work at noon on Wednesday to take the lambs to the processor. I had to be there by five. I just made it...

I got the ponies in a side paddock, dropped a section of the electric fence, and drove the truck and trailer into the pasture. My plan was to back up to the gate to the sheep's pasture. I pulled in, turned, started backing up and maneuvering toward the gate - and promptly got stuck. We'd had several inches of wet, heavy snow that morning, on top of the crusty snow we already had, and driving on it turned it into ice. Plus, I was trying to back up a slight slope. I kept trying to go forward and back, and managed to make little progress. I also kept moving closer to a wood fence post that I really didn't want to hit...

Luckily a neighbor was out with his yard tractor and plow, and he came over and was able to push me backwards several times, till I could line the trailer up close enough to the gate. At one point some hay under the wheels gave me some traction too. I could not thank him enough, and he refused to take anything (I may find out if he likes lamb).

I jury-rigged some fencing panels and tied them into place to make a chute into the trailer, and I raised the trailer jack, making the back edge of the trailer lower so the lambs couldn't go under the trailer (and it would only be a small hop for them to get in). It took about a half hour or so to lure them with food and get them in. I need a better system for next time.

I got in the truck and started it up, then took a moment to write down the odometer reading. The truck stalled out. No...... Tried to start it back up, it caught and then died. A couple more tries, a prayer or two, and it started up again. Whew. Put it in gear, push on the gas pedal - and I didn't move. Oops. Note to self: recheck trailer jack next time. Got it lowered back down and stowed away, pulled the truck out of the pasture, put all the fence back, and headed out.

I was so caught up in the logistics of getting them there, that I was able to keep from thinking about this being my first time taking my own lambs in. At the processors, all that was behind me, and it was difficult. But they were very nice and patient with me as we did the paperwork. The wethers were quite happy to get off the trailer, and didn't seem very stressed. I had a knot in my stomach the size of Idaho, and a headache, and didn't sleep much that night. I knew the next day was going to be just as hard, if not harder.

They said come on Thursday after 2, as I wanted them to save me the lambskins for processing. I knew it would be hard for me to deal with the skins, but I felt that as long as I was having them processed, I wanted as much as possible used and not wasted. I needed to get the skins home, laid out and salted in preparation for tanning. I managed to get that done, mostly by just focusing on what I had to do, and not thinking of anything else. I hope they turn out well, they should make beautiful lambskins.

I'm still not completely done, until I can answer the question of, can I eat lamb I raised? I don't know yet, but I do know that this has been the toughest part of raising sheep so far.

In 'udder' news, I decided to check the ewes once a week, on Friday evening. So tonight was the second check. Rose had about the same amount of udder development as she had last week. Gracie and Brosa still didn't really feel like they had any. But number 3 - she's getting a small udder! She is Rose's daughter, so maybe she will take after her mom.

More snow expected this weekend. I am so hoping for an early spring.

 

[frustratedearthmother]

I know that had to have been tough - but you did it! I find that when I butcher something that I wish I didn't - I just wait a few months before I thaw any out and actually cook it. Seems that a little time softens the blow and stimulates the appetite!

 

[purplequeenvt]

It can be hard the first few times, but it will get easier. It's is ALWAYS sad to say goodbye to them though. I butchered one of our sheep a couple weeks ago. That was kind of difficult.

I did the whole thing from killing down to cutting up the carcass. I'd helped skin and clean the sheep before, but I'd never killed one and I'd never cut a carcass up either.

 

[BrownSheep]

If it makes you feel any better this girl in Idaho has the same size knot in her stomach when she takes in lambs as well. I always feel bad dropping them off but I know they aren't being wasted and they are serving an important purpose. The only lamb of mine I've watched being butchered was a ewe lamb that had mangled ( not an overstatement) her leg. The butcher really made her death a sweet and welcomed exit but I still teared up a little.

You will not regret saving the skins! I've had a couple professionally done ( Stern Tanning) and have done a couple myself (http://www.offthegridnews.com/2012/09/03/tanning-hides-at-home/). My family thought I was a little morbid at first. Now, my sister wants some for herself.

 

[purplequeenvt]

X2 on what Brownsheep said!

I have a large collection of skins. Sheep that were very special to me, my favorite llama, coyotes, deer, raccoon. I've even got a squirrel skin that I tanned myself.

We use Bucks Co. Fur Products. I've been very happy with their work. They are reasonably priced too. I send a bunch of skins in every year (we sell the pelts). I've got 6 that are in various stages of drying in preparation to be shipped.

The skins should take about 2 weeks to dry.

 

[norseofcourse]

I know that had to have been tough - but you did it! I find that when I butcher something that I wish I didn't - I just wait a few months before I thaw any out and actually cook it. Seems that a little time softens the blow and stimulates the appetite!

Thanks - that will help to keep me from feeling like I have to have some lamb quickly, just to get it over with. I still have so many conflicting emotions going on...

It can be hard the first few times, but it will get easier. It's is ALWAYS sad to say goodbye to them though. I butchered one of our sheep a couple weeks ago. That was kind of difficult.

I did the whole thing from killing down to cutting up the carcass. I'd helped skin and clean the sheep before, but I'd never killed one and I'd never cut a carcass up either.

I'm learning never to say never but I don't see myself being able to butcher or process one of my own anytime soon, if ever. I do have a lot of respect for those who can, though - especially now that I've gotten as involved as I have.

If it makes you feel any better this girl in Idaho has the same size knot in her stomach when she takes in lambs as well. I always feel bad dropping them off but I know they aren't being wasted and they are serving an important purpose. The only lamb of mine I've watched being butchered was a ewe lamb that had mangled ( not an overstatement) her leg. The butcher really made her death a sweet and welcomed exit but I still teared up a little.

You will not regret saving the skins! I've had a couple professionally done ( Stern Tanning) and have done a couple myself (http://www.offthegridnews.com/2012/09/03/tanning-hides-at-home/). My family thought I was a little morbid at first. Now, my sister wants some for herself.

Thank you. It helps to hear about others who have gone through the same thing. I don't like that it will always feel bad, but I guess I prefer that to being totally unfeeling about it.

Stern Tanning is one of the two places recommended in an article about "Preparing your sheepskins for tanning". That will likely be where I send them. The information about tanning your own is interesting, though, and I saved it, thanks!

X2 on what Brownsheep said!

I have a large collection of skins. Sheep that were very special to me, my favorite llama, coyotes, deer, raccoon. I've even got a squirrel skin that I tanned myself.

We use Bucks Co. Fur Products. I've been very happy with their work. They are reasonably priced too. I send a bunch of skins in every year (we sell the pelts). I've got 6 that are in various stages of drying in preparation to be shipped.

The skins should take about 2 weeks to dry.

Bucks Co. Fur is the other place I saw recommended. Good to know you've been happy with them. I will be checking the lambskins tomorrow to see how close they are to being ready to send.

 

[norseofcourse]

Today was my weekly udder check Still no real udder development on Gracie or Brosa. Rose's udder felt about the same as last week (about large orange size). And I could still feel a little bit of udder development on Number 3. It's about 45 days till first possible lambing date.

 

[norseofcourse]

I picked up the lamb from the processor yesterday. Since this was my first time, I wasn't sure how much to expect. Two were for me, their hanging weights were 42 and 44 pounds. The one my neighbor bought was 46 pounds. The smallest one was a single to a first-time ewe, and he was 6 weeks younger than the others, so it was good that his weight wasn't that far behind theirs.

I asked the guy who did the processing if there was anything he could tell me that would help me as a sheep raiser. He said they were a good weight, that they don't like them to get much over 50 pounds hanging weight. And he said that the meat looked really nice, like good lamb is supposed to look (not all the lambs they get in do). He seemed pretty impressed with them. I know a lot of the credit is due to their breed, but it still felt good to know that the way I'm raising them must be working well, too.

Some has been (or will be) given to family and friends, but most of it is in my freezer. I'm still trying to find the switch in my brain that will turn them from 'lambs' into 'meat'. The evening I took the lambs in, I had pork chops. Yesterday I had a really good steak. I had no problems with either of those. But - I didn't know them. They came from the store in neatly wrapped trays, or served on a plate at a restaurant. I think I'm still nearly as disconnected from my food source as most Americans are - or, rather, my mind wants to be. Maybe it's easier when you grow up with livestock, not just pets.

I'll give it some time, so the memory of taking them in fades a bit. I've been reading a lot of lamb recipes.

Groundhog Day is tomorrow - spring will be on the way soon!

 

[norseofcourse]

We use Bucks Co. Fur Products. I've been very happy with their work. They are reasonably priced too. I send a bunch of skins in every year (we sell the pelts). I've got 6 that are in various stages of drying in preparation to be shipped.

The skins should take about 2 weeks to dry.

@purplequeenvt (or anyone who's done this) - I have some questions about the drying process. I've got mine outside in a 'calf hutch' type building, with a gate across the front to keep them safe. I spread them on pallets and salted them. I checked them today to see how they were doing, and trim off some fat I hadn't been able to before. However, it's been so cold here that the skins are partially frozen, and the salt has absorbed liquid from the skins and has also frozen, so I can't brush it off, it's kind of crusty on the skins. Beneath the salt, the skins don't look too dry yet.

I really didn't want to bring the skins inside... will they be ok out in the cold? We're still in a cold spell, mostly highs in the 20's and some lows in the single digits. They are protected from getting snowed on. Will the cold temps make them take longer to dry? How will I know when they are dry enough? Do I try and get all the salt off before folding them up to ship?

Any advice welcome, thanks!

 

[norseofcourse]

I may make a lambing thread when it gets closer to the first lambing date (March 16), but for now I'll keep it here. Tonight was my weekly udder check! Rose's udder is getting a bit larger. Number 3's udder is also a tiny bit larger (she is a FF and Rose's daughter). New this week - Gracie has some udder development and last but not least is Brosa, and I still couldn't feel any udder development on her.

Tomorrow will be nice enough to get some pictures. Brosa is looking wider than the others, and I don't think it's all wool...