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Rearing Sheep: A Few Sheep for the Small Farm

If you are interested in rearing sheep on your farm or homestead, start with these guidelines to get prepared.

| March/April 1970

  • sheep pasture eating
    Sheep thrive when given ample access to pasture.
    Photo by Flickr/Mshades

  • sheep pasture eating

City people who take up country living are generally amazed at the bounty of the land and are always giving something to friends. I guess that's why Carolyn's aunt, who'd recently bought a farm in Alabama, sent us one of her home-grown lambs. And that's how we learned a little about rearing sheep as a practical addition to our small farm. The invaluable experience has been matched with an exponential gain in knowledge on proper sheep housing and the necessary sheep equipment to raise healthy, productive animals.

A single lamb, like a single goat, is a lonesome creature. We tried using him as a "lawn-mower" on the front lawn but he bleated half the time. Finally, although we knew it wasn't the best sheep farming practice, we turned him out to pasture with our goats.    

The goats had never before seen a lamb — and I guess the lamb had never seen goats. Goats and lamb eyed each other suspiciously. The ridges of the goats' backs bristled. Then the lonesome lamb, in a friendly fashion, ran toward the goats. Frightened, the goats scampered away and it was a couple of hours before they would let the lamb get near them. Finally, they sniffed him over and philosophically accepted this "ugly duckling." Our lamb was no longer lonesome.    

This lamb proved so little trouble that the following year we bought two, fattened them and had them butchered just as with our first. In many parts of the country, I'm told the sheep's skin pays the cost of the butchering, but our butcher didn't seem to want the skin. We had it made into a rug — an economical choice considering the high price of such handcrafted products. Buying one or two lambs, fattening them for 30 to 60 days, and then having them slaughtered is not the most economical way to produce your own lamb, however.    

Often times, a weaned lamb, when moved, will lose weight for awhile and consequently require more grass and grain before they reach 90 to 100 pounds, the customary weight at which they are slaughtered. Then again, a feeder lamb is apt to cost 60-90 dollars, depending on weight and current market values. Check with local farmers who raise sheep in the spring, during lambing season, to see if you can get a recently-weaned lamb at a lower price. The one point in favor of buying and fattening a lamb is that this is an easy way to gain experience.    

Before we discuss a better way to get started, lets take a look at what is necessary in the way of pasture, grain, equipment, time and money to economically produce your own lamb.      

Annette Gross
11/16/2010 10:47:22 AM

Here in Northern Maine feeder lambs go for $50-$100 and bred grade ewes start at $100. Since moving here a couple of years ago we have not been able to purchase lamb at the regular grocery store so this year I decided to raise a feeder lamb and was very pleased with the results. We butchered the ram ourselves at age 7 1/2 months and were able to add 44 lbs of very nice lamb meat to the freezer. I will be doing this again next year and plan to purchase at least two lambs this time. We are already enjoying lamb roasts and stews and the meat is so much better than anything I have previously purchased from the "grocery store."

Pam Smyth
5/13/2009 2:12:41 PM

I am not sure where the writer is located, but bred sheep, even scrubs, sell for much more here, the going price currently is $90-150 just for lambs. Other than that, I found the article to be very informative

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