at about70- 90 lbs most commercial lambs are put on straight corn with added pellets w protein and supliments.... no hay.... takes about 70-90 days till there finished

When men were men....and sheep were scared..

I'm warning em,,AGAIN.I was wonderin why you always wear them painter pants with the hammer holder slots on both sides.Sheep legs fit right in them don't they?

And his Velcro gloves

We mix the older cull ewes with venison (if we get deer) and beef and lean pork
to make sausage and it is very good sausage. We like the lamb for sure but cull ewes bring zippo and we are developing good markets for our 70-100 lbs meat sheep lambs.

Bryce

are them southdowns nessie?? good lookin lambs...that one right there in front on road looks ready to eat :}

Thank you Bryce. Have you tried eating the cull ewes like you would a lamb and what kind do you raise? There's a farmer down the road that has suffolks. The market for lambs is good for the sellers for sure.

The younger the better. This one is probably over the hill unless you prefer more maturity.

That will end up as a pin up in pcr's fur shed.

That’s a flock of Oxfords....another meat breed....tasty too !

A Taint-- haven't heard that in awhile Catch that's funny

I've raised and REALLY like Katahdins, they are a hair sheep. Taste great. Very easy keepers, lamb easy and after their first season usually have twins or triplets. More meat than a Blackbelly. Parasite resistant.

Thanks everyone for your help, it's much appreciated!

x2-i actually learned a bunch of info i may come to need soon.

I know enough about them to have gotten rid of them.

no money in raisin them Hobbie??we have 2 sales barns around i planned on hangin around on auction day but beaver trappin has got in the way.

Our sheep are Katahdin's. They are a meat and no wool sheep. They are smaller. Ewes probably average 80-120 lbs. We sell our lambs live to a person who has developed a good market for lamb meat. Most Suffolk, Hampshire lambs get sold from 120-160 lbs. Ours are a good 40-50 lbs less. We lamb in March and most are sold in October.
As to eating ewes? Yes we have and we know it is older and tougher but we put the roasts etc. in our slow cooker with seasonings like Thyme, sage, worchester sauce etc. and it is really not bad at all that way. As with venison it needs to be eaten hot, especially the older meat. Older ewes don't have as much off flavor as the deer we harvest from the national forest that don't eat a lot of alfalfa and or corn.

Bryce

Thanks Bryce.

Hey Catch, been raising some big rabbits for meat and it's a lot to try and move after dispatching them, so I decided to saddle them and ride them to the butcher shop. Maybe they could help fill your meat for the freezer problem. I could send you some eggs if you want to try hatching some.

yeah sheep are everywhere just drive to a urban location. mainly everyone you see is a sheep,lol