Looking Under the Hood

This post is going to be about meat and finances.  If you are mostly here for the cute lambs, that’s totally cool, of course, but this post doesn’t have any of those.  We will be back to our regularly-scheduled programming next post.

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We are excited to announce that we will be having lamb sausage made in mid June.  We will have Garlic Parmesan sausage available for sale at our farm and hopefully at a few select locations in the state.  Delivery is possible, for those that want it.  That said, my thoughts about how to sell this sausage and my lamb crop generally are a bit mixed at the moment.

Here’s the skinny: The most I can make selling a 45lb lamb is selling one to you, whole or half, at my current price, $10/lb.  Even thought I pay the butcher and often do the transport, that is my longest dollar.  While sausage is a food that anyone can cook and enjoy, your sausage yield from that same 45lb lamb might only be 25 lbs of ground meat, yielding 30lbs of sausage once some pork fat is added.  The price per pound has to go up, and that’s hard to do with a meat format that most people view as cheap.

I have several years’ experience marketing Vermont specialty foods.   Both products I sold were high-priced, specialty offerings so I am pretty familiar with the Vermont market for pantry staples with long shelf-lives.   Meat is different- it is perishable, and unless you’ve really spent your time branding, a lot of customers view it as interchangeable.  Both products I sold in the past were for special occasions and were giftable.  Meat is a staple for most people and would be a rather non-standard gift.  What then, in their minds, is the difference between one farm and another when the product in the clear plastic wrap looks the same?

The Vermont food market offers an unending array of specialty foods but has probably achieved saturation in some areas.  Non-diet-specialized baked goods and sugary foods are saturated sectors.  I’ve been told that specialty hot sauces and mustards  the truth is that many people who buy lamb have a friend or neighbor who can sell it at hobby-scale prices.  It is fine with me that farms do that, but I know that it reduces my ability to sell meat in Vermont at prices that will sustain our farm without us also working full-time off-farm jobs.

Some of the common mistakes and a few brilliant moves are known to me.  I am not as familiar with perishable meat sales and distribution, though, and I worry about making similar mistakes to the ones I have seen.

Here is a non-exhaustive list of things I shouldn’t do when I try to sell my lamb:

  • Under-price my product such that I wind up in a position where I lose customers when I correct the price later.   I knew a company that delivered their product for free and didn’t factor their debt into the price.  When they went back and recalculated, many purchasers reduced or eliminated the product from the shelves.  They simply could not bear the price increase and replaced the product with another that generated more turnover and revenue.  Pricing correctly requires a lot of calculations, sometimes with numbers that I don’t yet know.  It’s intimidating!
  • Put my eggs all in one basket.  Another company I heard about was lining up a large contract with a national retailer.  They halted marketing efforts because the retailer was going to purchase 75% of their product output and invested in specialized boxes that the vendor required.  The retailer only took about 1/3rd of what they projected, and the company had to scramble to move the rest of their product in a very short timeframe.   With a relatively small output of lamb this year but hopes for much more next year, I need to focus on sending lamb to growth areas and establishing relationships, but not running out of product!  Yikes!
  • Neglect my marketing.  One of the best efforts one of my prior companies made was to put lots of effort into reaching out to magazines and media.  They created their own niche by having a stronger media presence than some of the first-to-market competitors with smaller budgets.  It was really impressive to see the effects of that effort in sales effectiveness.  I haven’t focused enough on this because I don’t plan to market in my immediate vicinity.  Frankly, my immediate area is generally very low-income and might possibly find my prices and my Animal Welfare Approved certifications offensive or off-putting.
  • Fail to utilize my social media presence.   This farm has almost 500 Facebook followers and has over 1000 Instagram followers.  Woohoo!  It makes me incredibly happy to know that so many people care about the goings-on on this little farm.  But I think that I have more folks who love pictures of sheep than I have people looking to buy our yarn or our meat.  And the meat issue is especially touchy – I don’t post about meat because I don’t want to offend folks who would buy the yarn but not the meat, but the reality is that meat income makes this farm viable.  I started raising animals for meat because I wanted to eat meat raised to the very highest standards after 10 years of being vegetarian.  So I am not ashamed of it, but I am also unable to mobilize my social media effectively because I have a product that enough people just don’t want to see or think about.
  • Allocate my time and product incorrectly.  I want to build a presence mainly in the Boston and/or New York City markets, because I see that the Vermont market is pretty well saturated for lamb, generally.   But I also need to make the “longest dollar” for my efforts, which means capturing a maximum amount of retail sales.  The irony is that if I sell at a local farmer’s market, I will capture more retail dollars, but I will cut into my future salespower by not growing my market where growth can be achieved.   Does that make sense?  Let’s say I produce 30% more than I can sell at Vermont food co-ops and a farmer’s market, that 30% of my output might only last 3 or 4 weeks at a market in Boston.  Whereas if I sold my whole crop to one or two markets in Boston, that might ultimately result in no leftover lamb.  But then we are back to No-No #2, putting all of our eggs in one basket!
  • Making your sales work for you as money and media: I have a distributor in Boston that is interested in my meat, but I can’t afford to sell at the price they are currently offering.  When the sheep have reached a full population, perhaps I will be able to use them as an outlet.  The meat would also have their label, not mine, which doesn’t contribute to promoting my products effectively.

 

All of these thoughts seem to lead me in endless circles.  How to I launch in a place that I no longer know, with a level of sophistication that I no longer cultivate in myself, but do it in a way that I can continue to grow this business and sell more lamb in years to come?    Fundamentally, this is an issue of scaling up in a deliberate and planned way, which I understand is much easier to do with factories and widgets versus living beings.  Is it possible to make my longest-dollar by doing more retail in the short-term, while simultaneously selling to a distant market on a wholesale basis?

I would be interested in anyone’s thoughts and comments!

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Lamb sausages are really delicious.

Pasture and Fear

The grass ripened for grazing this week, and the sheep went on grass on Friday.  I have been watching them every moment since then.  I have been so anxious about putting the ewes and lambs out on pasture, which makes little since as we are a pasture-based farm focused on rotational grazing!

I worried that sheep will bloat during the transition from hay to pasture.  Ruminant digestion relies on beneficial bacteria populating the gut of the sheep.  They don’t adjust well to sudden dietary changes.  If indigestion takes place, the sheep will develop painful gas in the rumen that can cause death in an hour or two.  The rumen becomes so inflated that the sheep will suffocate!  So I watched the sheep on pasture like a hawk, even training a high-beam flashlight on them at night to check for illness.  So far, everyone has been fine.

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Pasture, Day 1

Another anxiety is whether the lambs will understand to avoid the fence.  Ideally, a lamb will touch the fence with his/her nose, get a shock, and jump back.  Usually, they run off with an offended “BAA” and learn that the fence is to be avoided.  But once in a while you get a special one who runs forward and entangles.  So I have also been watching the fence lines for stuck lambs.  Also, so far so good.

My final anxiety is about the season.  I am worried about whether I have correctly matched the numbers of sheep with the amount of land I have.  I am asking this land to support more than 70 sheep, but I am worried that I won’t have the fodder to support them.  In short, what if the grass won’t grow?  On this one, I am trying to just have a little faith that my instincts are good and the sheep will have feed enough.  The lambs will ship just as feed runs low in the fall, so I think I am in better shape than I feel like I am.

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Pasture, Day 3

Meanwhile, the sheep are filled with joy to be outside.  They graze in the bright sun and ruminate in the shade.  The lambs bounce and play a bit, but most are old enough that grazing is the focus of their day.  Each paddock at this time of year is approximately 164ft x 164ft, more than a half-acre.  The sheep move a little more than once a day, primarily because I am carefully watching the grazing rates.  It is crucial not to allow the sheep to graze below the growth point of the grass.

The following is from Beef Magazine, but is relevant to my project:

Research shows when up to 50% of a plant’s leaf volume is removed, root growth stoppage is about 2-4%. If 60% of the leaf volume is removed, root growth stoppage escalates to about 50%. At 80% removal, the roots have no regrowth.

I want to have strong regrowth, so monitoring is constant.  The sheep are really a full-time job right now.

In other news, we treated GWAR for a bit of footscald with a mediboot.  We caught her on pasture and put some nice treatment goop between her two toes and then stuck the embarrassing blue boot on her foot.  GWAR hopped away, bereft of dignity but will hopefully feel much better in a couple of days.

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Sue is still Sue – diving under the fence to get to the new pasture first.

 

Wool Culture

I am a frequenter of Ravelry, a knitters’ and crocheters’ forum with 7 million users worldwide.  I have a favorite group with a mostly social focus that I like to participate in, but I also read other discussions to keep tabs on what people want from their wool products.  I want to make sure I am providing the wool people want.

Recently, a poster asked a question about the modern wool market.  She noted that when she was a child, knitting was a functional skill more like being able to cook and drive than a fancy craft for leisure time.  Certainly, it was a space for self-expression in color and pattern, but knitting was undertaken for the simple fact that hats and sweaters and socks were not easily obtained in other ways!

Like my previous post about the globalization of meat, fabric and textile changed massively in the age of petroleum and globalization.  Synthetic fabrics have replaced wool in many applications, even though wool often performs better and is more sustainable.  The effort of properly caring for wool has turned many people away while others have been scared away from wool by misinformation about sheep and agriculture in general in our culture of increased fearmongering.

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At the same time that people were using free time in different ways or having less free time to knit, cheap, imported, mass-produced wool and non-wool items began to appear in stores.  It soon became equally or more expensive to knit a wool sweater than to buy one.  How is this possible?  Economies of scale, lack of environmental regulations where the clothing is made, cheap labor, mechanization, and commodity bulk wool.   When the time wool subsidies ended in the 1980s, growers of mid-grade work-wear type wool from Down breeds and Medium breeds couldn’t find as many outlets to sell to.   Farmers that used to raise Down breeds have turned to hair breeds, as the cost of removing the wool from the sheep is greater than the value of the wool on the bulk market.  More than half of the US wool clip is finewool today, where once there was a greater diversity of breed types.   Sheepraising on the whole, for wool and for meat, has declined precipitously since WWII, effectively pushed out in the modern era of industrial farming.   Sheep simply don’t industrialize well.  They need to graze on extensive lands and are susceptible to disease in confinement.  Even though there are confinement lamb finishing operations in the US, these operations are declining and struggling to compete with cheaper grass-fed lamb from New Zealand and Australia.  Only the direct-to-consumer and direct-to-store markets in the South and Northeast are growing for lamb in the US.

With respect to yarn: as the generation that knit for need disappears, knitting is much more of a leisure craft activity that consumes extra money and is fed by some degree of nostalgia, plus the satisfactory feelings of accomplishment when a garment is created.  As a wool seller, I know that the stories I share on this blog become part of the wool I sell and the crafts and garments you create from it.

This is the finale of what I wrote responding to the question:

The hard truth is that even though we’ve chosen to join this community of makers here on Ravelry, the number of people who cook, sew, knit or quilt by necessity has shrunk significantly in the last 50 years. All of the people who didn’t enjoy those activities but needed to do them to save money have been bailed out by fast food, by cheap clothing, by synthetic fabrics, by cheap bedding. The people who are left often will spend more money for quality, hence the “boutique-ification” of the yarn, fabric and food markets.

The hard thing for me to acknowledge as a farmer is how much I depend on the small number of people who care more about how their food and clothing was produced than about the price at the register.  Small producers are waging an uphill battle against globalized pork, corn subsidies that secondarily subsidize factory-farmed chicken and pork, petroleum clothing and the petroleum that brought that clothing across the ocean to our stores, and the devaluation of the art of making.

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Some handiwork – find more in our store!

What are your thoughts about current trends in knitting, spinning, crocheting, cooking and making?

 

 

A Sick Sheep

I did chores as usual this morning- I fed hay to the rams, bottle fed the two lambs, checked and changed everyone’s water…

But then I noticed that everything was too quiet.  Our older bottle lamb,Steven was not baaing for the “cookie” he gets each morning . Usually, he would be insisting on my attention.  The cookie has oats, cornmeal, molasses, salt and vegetable oil, so just a bit of extra energy so he won’t have to bad a setback from being weaned off milk.

Today, I found him lying down next to another lamb, looking poorly.  When I got him up, he was lethargic and sad, with drooping ears and a sad posture.  I’m thinking he has pneumonia and a touch of anemia – just too much stress from weaning.

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Sad Steven!

I brought him in to the house, where he drearily half-followed me.  Time for some penicillin, some Nutri-Drench, and a little TLC.  I admit that I gave him a bit of milk, hoping that the hit of nutrients and hydration would offset the potential for an upset tummy.  And he did perk up with the milk, but he certainly isn’t out of the woods.

So if you have a moment, please spare a thought for Steven.  I think he will recover, but nothing is guaranteed.  We are watching Great British Bake-Off and petting him on the couch.

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Perking up, eating some hay.

 

 

Six Inches of Button Thread Saves a Life

Midnight:  Matt tells me that Chloe is starting labor – she has a bag protruding and is restlessly shifting.  I set an alarm to wake up in 90 minutes.

1:44 – I can see on the Barn Cam that Chloe has birthed one black lamb.  Out to the barn I go to find a large, handsome ram lamb.   I set Chloe up with a pen, and I notice a foot sticking out of Chloe.  Usually, lambs are born in a crouched position, front legs forward.  The sole of this hoof was facing upward- clearly the hind leg of a lamb coming out backwards.  Lambs can be born backwards, but it is usually smart to help; the umbilical cord will break before the lamb’s head is out, prompting the lamb to breathe.  If the lamb tries to breathe while its head is still inside, it can drown.  I locate the second leg and a thin white lamb slips right out.  She coughs and splutters and finally manages a big inhale and a tiny “maaahhh.”   I towel her and her brother off, as it’s quite chilly out and they can chill before they muster the energy to stand.

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They are blurry because I didn’t have my glasses on, and because the wiggling wouldn’t stop

Back in the house, I set an alarm for 2 hours.

3:44 – Despite my hopes, the lambs have chilled and aren’t standing well.  Chloe doesn’t look great herself, spending an unusual amount of time lying down.  I focus on the lambs – I bring them in, mix them up some stored colostrum and give them a quick first meal to help them along.  I’ve found that often, a little energy boost gives them what they need to stand up and learn to nurse.  Failure to intervene would likely result in hypothermic or dead lambs in the morning.  I warm the lambs by the fire and feed each one.   Both respond well, and soon they have little coats on and are headed back to Mom.  I know that they can make it through to morning on this feeding, even if they don’t decode nursing on their own.

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Getting toasty – you can see the bleeding issue a little in this photo.
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Momma is happy to see them again.

Back in bed at 5am.

At 8am, Matt goes out to do morning chores.  Usually, this is my job, but Matt has kindly agreed to let me sleep given all of the hustle and bustle overnight.  He comes back immediately, reporting that the ram lamb is bleeding out!  I had noticed that the ewe lamb was bleeding more than usual from her umbilicus, but I didn’t really register it as an emergency.  When Matt brought the ram in, however, he was weak and shaking, with a massive sausage-like bruised mass of an umbilicus.  (I’m putting the photo of this at the very bottom of the post- it will be educational for shepherds but it’s more gross than I usually show).  The vet confirms my suspicion – it didn’t look like a hernia where all of the intestines are coming out.   I tied the umbilicus off with six inches of button thread from Matt’s sewing kit and we offered the ram lamb some electrolytes.  In minutes, he was up and more alert.  Success!

At 9am, we are noting that the ewe lamb isn’t nursing.  Matt and I take some time trying to nursing-train her.  We get her to latch, but she didn’t drink a lot.  We are still concerned about Chloe, and it occurs to me that she could have a mild case of Milk Fever, which happens when the body deploys too much calcium to provide milk for the lambs, leaving the ewe’s calcium levels low.  We ground some Tums in our coffee grinder and added water to make a drench.  Some Tums and hot molasses-water had Chloe looking brighter.

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Fruity tums-drench.  Blecch.

We debated what to do about the ewe lamb- would she be better off on the bottle?  How much intervention is too much?  How do we provide just enough help without lessening her chances of ever nursing from her mother?  Even after seven years of kidding and lambing, I always ponder this question at length.  Matt and I agree that if she is too weak, we will bring her in for warming and go from there.

I go back to sleep after this- it’s now 11am.

I’m a little vague on times after this, but Matt went back to keep working on getting the lambs to nurse.  Once the ram wasn’t bleeding, he was up and at-em, nursing away.  But the ewe still needed help.  He milked Chloe into a bottle and fed the ewe lamb, but couldn’t get her to latch.

At 3pm, I was up for the day and went out.  Finally, after lots of patient guidance, the ewe lamb latches and suckles for several minutes.  I let her go, and she latches herself and nurses again!   Doing a victory dance in the middle of their bonding pen would have been counterproductive, so I saved that for my announcement of the news to Matt back in the house.

We will keep monitoring this little family, but finally, I am comfortable that everything is headed in the right direction.

 

 

 

Here’s the hemorrhaged umbilicus, for those who want to see it:

 

 

 

 

 

Bloody umbilical stump in lamb, bleeding abnormally.
This was pretty messy, but a tie-off and electrolytes saved the day!

 

 

Border Leicester ID

We have 10 lambs on the ground and we’re waiting for more.  With all of the girls pregnant and rather waddly, I took the opportunity to tackle a long overdue project: Identify my Border Leicesters and put names to faces.

Sue Johnson sold me 14 lovely prime-age Borders- 5 black and 9 white.  One of the white ones succumbed to an irreparable leg injury, leaving 8 white ewes.   The ewes have small flock-tags with four numbers, and round, white USDA Scrapie tags.  The issue is that the flock tags are small and the scrapie tags are grubby.  Some ewes are missing their flock tags altogether.  This flock is pedigreed and registered, so I wanted to figure out which sheep needed replacement flock tags and how I might keep track of the new tags.

Sheep move quickly and though the flock has calmed down considerably since the week when we tried to get them into the barn, most still won’t let me get within 4 feet of their ears so I can read dirty tags.   Nevertheless, I was able to determine that I had 7/8 white Border Leicesters that I should have.  But I also had a mystery.  I had a ewe on hand tagged as 1620, but she wasn’t on the purchase list.  I also had no sign of ewe 2507, even after matching the scrapie tags all up.  I let Sue know, and we soon realized that she had accidentally sent me the wrong sheep.  She was embarrassed to have mis-loaded a ewe, and I was embarrassed to have not known for six months, so we called it even and had a good laugh.

Here are some photos from my ewe-ID adventures:

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A perfect illustration of the challenges of photographing sheep’s ears- This photo is blurry, there is wool blocking the tag, and the camera has washed out the tag completely trying to capture the brownness of the brown!
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This picture is a successful one, believe it or not!  This is ewe VT13-256, if you can’t tell.  She has no 4-digit flock tag, but she is ewe 1411, age 3, and as big as an aircraft carrier.
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And here is the the mystery ewe!  1620, whom I photographed as she lay by her lambs.
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Lots of photos like this from friendlier ewes.  This is no help to naming this gal!

 

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Here is the sales slip to match names, registrations and numbers.  Registered ewes have a faint “R” and black ones a faint “B”

I have a bit more to say about Sue Johnson’s flock:  She has many more sheep to sell as she downsizes to a more manageable flock size.   These sheep are really fine animals and are perfect for flocks managed as an enterprise.  They have desirable wool and grow out large (Sue had some ram lambs dress out at 70 lbs!).   Too many Vermont sheep farms lose money because they raise breeds that finish too small, making it challenging to recoup the cost of slaughter with just 35 lbs of meat.   These Border Leicesters are productive and very easy to care for.  They have sweet personalities and jolly little faces.

We would like to find someone who would like 10 or more and who would keep them purebred for both meat and wool traits.  Sue has provided me with helpful mentorship.    With another nearby farm with similar goals, it would be much easier to justify bringing expensive but high-quality rams from flocks across the country.

Could you be the shepherd for this flock?  Get in touch:

 

 

A Thaw

Yesterday, our high temperature was 45F.  Today, we hit 63F with bright sunshine.    That’s pretty toasty-warm for February!

Predictably, this shrank our snowpack from about a foot to mere inches with large bare spots.  We’ve lost snow in all of the locations where the sun shines directly and where the wind doesn’t bank the snow.   The road also thawed, so the sound of dripping and flowing water was punctuated with the sound of the grader and dumptrucks struggling to keep Creek Road passable.

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I took the opportunity to walk around the land as much as I could.  I am interested in seeing what areas thaw and dry first.  I also need to familiarize myself with the wettest areas so I can plan to exclude the sheep from those areas as long as necessary.  I noted that water flows from the uphill side of the road, under the culvert, and across our land.  It was rushing down the swale area and bouncing down the hill into the wooded area that we’d most like to clear for additional pasture.  Good to know.

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We also have a gentle stream that flows from our spring down to the little kettle where one of the sheep got trapped last year.  The water here is flowing more slowly- I’m guessing this will stay wet longer than any other area.

As the day went on, the sunshine turned to a drizzly rain.  I have been walking up and down the road trying to increase the numbers of steps I take each day to help prepare my foot for the busy season.   I noticed areas of deep, squelching mud.   Trucks coming by me weren’t outpacing my walking by much and struggled not to lose momentum on the extra-deep parts.

So it was no surprise when we noticed stationery headlights on the road.  Matt took the Ford tractor out to have a look.  He came back saying that some travelers from Massachusetts in a 4wd CR-V were stuck in the road.  Matt was able to help them move their car back to pavement.  We expect that the spring will furnish more such experiences as it comes.

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Animal Welfare Approved

Cloverworks Farm is pleased to announce that our farm is now Animal Welfare Approved!  We are excited to join the program and proud that we’ve been able to meet their requirements.  We were granted a derogation to continue long-docking tails for breeding ewes.  It feels good to have recognition of our humane efforts in not castrating or docking rams or non-breeding stock ewes.

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Some local farmers are a little nervous about “Claim Proliferation” on labels.  Claims like “Gluten Free” on fresh celery and “Farm Grown” on Lay’s Potato Chips (as opposed to wild caught?) are rankling some consumers.  But the more I talk to people outside of our farming community, the more I realize how much we do need to communicate these facts that feel obvious to us.  When I am not talking to the consumer directly, labels like Animal Welfare Approved convey the information I need to share.  I want buyers in New York or Boston to know that my lambs were raised to the highest standards of welfare.

Learn more about AWA’s standards for sheep welfare.

 

The “Shovel” Problem

Are Bluefaced Leicester (BFL) sheep hardy enough?

I’ve been talking to Lisa, a long time Bluefaced Leicester breeder.  We both agree that we are tired of some of the misconceptions about Bluefaced Leicesters – that they are just for small-scale hobbyists, that they don’t have a sustainable genetic presence in the US, and that “Every ram is sold with a shovel.”

It’s the last point that I was considering tonight.  We are having a blizzard at the moment.  A foot of snow has fallen, and it looks like more is yet to come.   Temperatures have fallen to -25F some nights in the last month, and we know we aren’t done with cold temperatures.

We knew that the Border Leicesters would be fine.  They have thick wool that protects them from virtually everything and are a popular breed in this climate.  But come to find out, the BFLs are no less game for the weather.  While I was out doing chores, they were out in the snow.  Inside, others had snowfall piled on their backs, unmelted by body heat; a sure sign that they are fully weather-insulated.  They seem happy and healthy.

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This ewe is black, in case you can’t tell.

I have noted in the past that it is a challenge to keep some of my Bluefaced Leicester ewes in top body condition.  I’ve recently learned that there are some bloodlines in the breed that carry this trait, but that it is possible to avoid those lines.  Some of my sheep who are leanest carry those lines.  Now I know!  Fortunately, Fred the ram is a the easiest of easy keeper, so we can select our way away from this tendency.  We also have more than 50% of the flock without those lines.  One might think that the fleece fancy has caused this issue, but I believe that it was an honest mistake.  It is possible that the ram was just well-fed and appeared more adequate than his genotype turned out.  The solution to this problem is improved, standardized recordkeeping, not the blame game.

Admittedly, some Bluefaced Leicesters are kept mainly for fleece.   Their fleeces are light, though, and while some sheep are kept as pets, the cost and challenge of finding rams means that most flocks that are larger breeding operations have a meat operation, too.  The difference is that when you are catering to fiber lovers, it can be awkward to co-market your meat.  So many farms that do both separate the marketing in a way that farmers with sheep raised purely for meat don’t need to.  The goal is the same, but the conversation looks different.

In Britain, they are fond of the saying that “every Bluehead Ram is sold with a shovel” so you can bury him when he dies.  British sheep management is much different than ours, and it’s not really a surprise that more sheep die when there is no shelter, and when a ram is put in with 60 or 80 ewes to breed.  Are Blues reasonably hardy?  Yes, absolutely.  Are they as hardy as Scottish Blackfaces?  Perhaps not quite, but they have more lambs, more meat and nicer wool than a Blackface.  A little shelter and basic care isn’t too much to pay for that.  So I don’t take British grousing about BFLs too seriously.

I am raising Bluefaced Leicesters because I think they have one of the strongest suits of genetic and economic potential among breeds that have desirable wool.  I still feel this way, and I hope I can help others see it too.

 

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Lambcicles

It was 3F out this morning when I took a look at the barn video system.  1610’s lambs were snuggled in the hay, and I could see Agnes II bouncing around.  Scanning to the Northwestern corner of the barn, I saw one lamb standing and another little white blob near, with Meadowlark attending the standing lamb.  New lambs!  Even with the lowish-resolution barn cam, it’s not hard to pick out the only CormoX ewe in the flock.

I raced out the door towel-in-hand to find two very fresh, new lambs, a ram and a ewe.  The ram was up and ready to get going.  He seemed to have attracted most of mom’s attention.  I started drying the ewe a bit, and then I put together a lambing jug.  We had a lot of “helpers”, mainly the very curious BFL ewe lambs, so I was keen to give Lark and her babies some privacy.

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Once the lambs and the ewe were in the pen, I noticed that the ewe still hadn’t gotten up on her own.  The main issue with being born in extreme cold is that the lamb uses up its energy just trying to keep warm while it waits for Mom to dry it off.  When it’s time to stand up, find the teat and learn to nurse, it is out of oomph and risks hypothermia.  With Meadowlark still intent on her son, I milked off some of her colostrum.  I grabbed the ewe and went indoors.  The ewe lamb wasn’t really protesting like an energetic lamb would, so I felt more justified in my decision.  My only nagging concern was whether or not Lark would want her back.  But in we went, and soon the little lamb was warming by the fire.

How to warm a cold lamb

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The little ewe had ice on the fur of her legs, and her little ears were like ice cubes.  I rewarmed the colostrum.  As soon as the lamb started to become active again, we fed her with a bottle.  The bloom of new life overtook her and her lethargy vanished- baa’s started to erupt as she beat her little legs around trying to stand on our hardwood floors.  Once her little legs, back and tummy were all dry, we brought her back to Mom.  To my delight, Lark was happy to see her.  The lamb started searching for Lark’s udder, and we knew we had succeeded.

Cloverworks Farm lamb BFL Border Leicester
Warm, safe, fed and dry, finally.

About an hour later, we grabbed the boy and melted his wool, too.  Even though he had fed well, he was struggling against the cold.  Half as much time was all he needed.

Now that everyone is dry and fed, I can finally finish my coffee.