gob
New Member
Posts: 21
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Post by gob on Apr 8, 2019 14:13:21 GMT
Finished lambing this morning. This ewe is not too interested in feeding her lambs. Right now we have her tied up and making sure lambs are eating every two hours. What a knot head. There is a reason Jesus calls us his flock.
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Post by shellymay on Apr 15, 2019 18:28:14 GMT
Been so long......absents was due to going to an auction one day and purchasing a farm with 94 acres, we already had 112 acres but that was a combo of 3 farms, we are getting older and it was getting harder to go to three farms every day after work, getting our house ready to sell and getting things done to sell other farms plus things that needed to be done at new place was a ton of work and I had to give up something to be able to accomplish it all, this forum sadly drew the short straw....takes a lot of time to keep up with you all Looks like my DH (gob) posted a little about lambing season, bless him.....
Our other home that we sold was a 3000 sq ft home, I loved it and miss it sooooooooo much, I hate the tiny old farm house on this new property, really I can't think of not even one thing I like about it....but for now it is home until we build a new one on this land, so yes our other home sold quick but the other two farm properties didn't during the first 6 months realtor contracts, we left them off market all winter and they are back on market now with a new realtor.... We are in love with the new land and the view, we had to have boundary line bulldozed and all new fencing and crossing fencing put up, we kinda had a good set up going into lambing season for the ewes, but are still finding things that need improvement and changed, some day it will all be just right,
Winter here was almost no snow, rain all it did was rain here all the time this past winter, those wrestling mud pits have nothing on us in the places the tractor had to go to put out hay all winter for the ewes , Sadly the new place doesn't have a good place to raise chicks so I had to get out of that last year, well not exactly a perfect place but there is an old barn (wood) that I think I could do chicks in the top level but folks around here want paychecks but don't want to work, we have talked with many folks about taking the old wood off barn and putting metal up, folks have said they would do it but never show or use the weather for an excuse to the point now I have forgotten who we have talked to and who we haven't. (still in the plans) but good gosh are my chickens customers upset with me for not raising them last year and this year!
I am really typing this on this thread because I wanted to tell you all something, been raising sheep since 2003, and for the first time ever (two months ago) we had a thought......what about sheep summer sausage? wonder how that would taste, took 4 lambs to processor to have them made into SS, OMG that is the greatest stuff I ever put in my mouth, we used grass fed lamb only and it is to die for, pricey but oh so good, so all you folks out there raising sheep/goats/cattle might think about doing something like this, just gotta think outside the bun, lol....
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Post by PNP Katahdins on Apr 16, 2019 7:20:35 GMT
I am really typing this on this thread because I wanted to tell you all something, been raising sheep since 2003, and for the first time ever (two months ago) we had a thought......what about sheep summer sausage? wonder how that would taste, took 4 lambs to processor to have them made into SS, OMG that is the greatest stuff I ever put in my mouth, we used grass fed lamb only and it is to die for, pricey but oh so good, so all you folks out there raising sheep/goats/cattle might think about doing something like this, just gotta think outside the bun, lol....
Been doing this for about 10 years. We use healthy cull Katahdin ewes for summer sausage and apparently it is okay to call it lamb summer sausage rather than mutton. Ours is just for our own use, not resale. The local processor makes award-winning sausages and uses the same spice blend for ours. Yum! It is a little fatty so they add some lean beef, I think 25%. Can't tell the difference between the 100% and 75/25, it's all good.
Muttonburger is also really good. We raised the ewes from birth. I feel we are honoring their lives by not taking them to the sale barn.
Tell Gob (AKA Mr. Shellymay) not to be a stranger around here.
Peg
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Post by shellymay on Apr 16, 2019 14:15:25 GMT
PNP Katahdins, some folks should yell louder when they know what kind of meats are awesome from the stock they raise, we would ofdone this years ago if you where pushy (rofl)we took in 11 month old lambs that we felt would not make the cut for sales of breedingstock, but we had the opposite problem ourprocessor said the lambs meat was so lean he added 10% pork fat to it, didn't want itdry........But you are sooooooo correct onone thing, taking older sheep in has a bigplus, the kill fee here is $75.00 per headand we took in four so $300.00 just to kill them and not counting the cost of making the SS, so yes in the future we will take in BIG sheep even if it is cull ewes or ramsand surely get as much meat off them as wedid 2 young ewes put together, but saving that extra cost to kill per head is a big savings..... We don't sell any ewes (females)until they reach a year old and make the cut for breeding stock (cept for some bottlebabies) rams we start to sell around 5-6 months of age but we only keep the top 5% for this... I have a hand full of black head Dorpers and plan to put most of their babies in freezer this year, 90% boys go to salebarn and bottom 10% ewe lambs will go to sale barn, hate to say it but we need to buy a big hauling trailer to haul our own to PA and cut out the sale barn folks as they pay squat for the sheep and turn around and haul them to PA and double what they paid us, irks us so bad....someday when we win the lottery maybe!
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Post by Ozarks Tom on Apr 22, 2019 21:16:49 GMT
shellymay, Congratulations on your new place! Thanks for the tip on summer sausage, our processor makes a summer sausage w/cheddar that's to die for. I'm betting he'd run a batch for us, being regular customers. He charges $75/head for processing also, plus $10 to get rid of the offal if we don't take it, so we generally only take in rams that weigh out around 125 pounds or more. GOB has been a great addition over at my place. I never put two and two together that y'all are a pair, even though it rang a bell in the back of my memory when he's mentioned how many animals y'all have.
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gob
New Member
Posts: 21
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Post by gob on Apr 23, 2019 14:35:05 GMT
GOB has been a great addition over at my place. I never put two and two together that y'all are a pair, even though it rang a bell in the back of my memory when he's mentioned how many animals y'all have. I try to keep a low profile. There is a lot of people that can't add......it helps.
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