We’re Lambing

The lambs have started arriving! It’s music to our ears to hear the newborn ‘baa…baaa’ greeting us as we near the barn. So far we’ve welcomed a couple sets of twins from some first time mothers and today a set of triplets.

Triplets – notice the little guy yawing in the back

Lambs are usually up and looking for their first drink within 15-30 minutes of being born. Figuring out how to balance and coordinate their legs so quickly always amazes me AND they know just where to look for that first drink!

Twins – isn’t this guys coloring unique

We keep the ewes in ‘jugs’ or small pens with their lambs for the first few days so we can keep an eye on them to make sure they are all nursing well before we put them together with the other ewes with lambs. The first 24 to 48 hours after birth are a critical time for the ewe and her lambs. During this time, bonding occurs and the ewe as well as her lambs learn to identify each other.

Dean with his new heifer

Cute as a Button

Mable had a baby, that Dean said was ‘cute as a button’. This new little calf is a Lowline Dexter Cross. Just a few hours old and already trying out ‘kicking up her heels’.

New Chicks

New Spring Arrivals

With the arrival of Spring we have welcomed the arrival of new babies to the farm!

Each spring new chicks arrive. Our preferred bred is the Sex-sal-link Brown, their chicks are the classic yellow color. Hatched from beautiful brown eggs.

Cuts of Lamb

Cuts of Lamb

Retail Cuts of Lamb and Where They Come From

Here is a list of a few of the most common retail cuts of meat and where they come from:

  • Neck
    • Lamb Stew
    • Ground Lamb
  • Shoulder
    • Roast
    • Stew or Ground
  • Forshank, Hindshank, Flank
    • Stew or Ground
  • Rack
    • Rack of Lamb
    • Frenched Rack
  • Breast
    • Ground Lamb
  • Loin
    • Lamb Chops
    • Loin Roast
    • Steak
  • Leg
    • Leg of Lamb Roast
    • Leg Chops
    • Steak