Lambs on the Farm

With the ending of summer and the start of fall it was time to once again part with my lambs before they became sheep. Like previously years, I have purchased 10 lambs in late spring and raised them over the summer. This is a small and rewarding business that while not able to make me millions can be repeated on a wide variety of farms with very little in the way of risk.

Many people (hobby farmers particularly) enjoy raising animals; yet know very little about animals. Hobby farmers also tend to have fairly small acreages and as a result tend towards raising animals that self-forage (i.e. grazers) or smaller processed feed fed creatures such as chickens. Thus unlike their large acreage neighbors, theses farmers are not in it to make a living (although that would be a nice bonus. Instead they are more likely to raise animals for personal use or a few close friends. They also for some strange reason often keep livestock to "keep the grass down". I guess they find the alternative of mowing 5 acres every week a little too much.

In my case I choose to raise lambs for several reasons. I grew up with sheep and have always felt a soft spot for the animals. They are also smaller and easier to physically deal with than some of the other grazing livestock like cattle. Sheep do not require the same kind of industrial strength fences and facilities needed to deal with cattle at times. There is also a difference in economics both in purchasing animals and selling of the meat. For the price of one beef animal I can usually buy 4 to 6 lambs. The lambs grow fairly fast and can be sold after about 4 months. Cattle will require a longer period of time to fatten up and then will not command as high a price as meat.

There are many strategies that one could use to raise lamb. They all have their merits but I have always found the following works best. I buy weaned lambs from a couple of local flocks in early to late May. Every year I try to buy from the same flocks to reduce chances of disease (particularly foot rot) and get a variety of breeds. This allows me to produce not only healthy lambs, but also permits them to dress out at a range of weights to suit my customers. I have raised Southdown, Hampshire, Suffolk, and Romneys. In all cases the lambs have been uncastrated males. I choice the rams because they grow the fastest, and have them all the same sex reduces problems. Contrary to what many people think, if the animal is still young enough the taste is not affected by having intact males and they are butchered before they become too ornery.

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