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3 Table of Contents Selecting an Ideal Modern Animal... 4 Parts of a Live Lamb Selecting Market Animals... 6 Breeds of Sheep Selecting Breeding Animals Facilities and Equipment Feeding Your Animals Lambing and Care of Newborn Lamb Health Trimming Consumer Lamb Consumer Lamb Chart Cooking Methods for Lamb Cuts Suggestic> ns You May Wish To Do Glossary Prepared by This man ual was adapted from the Indiana 4-H Sheep Project (4-H 286) by Brad Skaar, ISU Extension livestock specialist; Nolan Hartwig, Extension veterinarian; Deb Hall, state youth development specialist for Youth and 4-H; Jeff Johnson, state program assistant for Youth and 4-H; and Melva L. Berkland, Extension communication specialist. Sheep Prc:>ject Objectives To help you: become aware of the scope of the sheep industry and its economic significance develop responsibility. Your sheep will depend on you for their care and comfort learn more about animals and how they live and reproduce learn about production, processing, marketing, and co111sumption of lamb and wool learn to keep records and manage a business of your own develop personal skills in the areas of decision making, communication, leadership, and citizenship. All 4-H members are encouraged to: 1. Plan your project with, the help of a leader or parent. Record your plans on 4H Read your project literature-especially as it relates to the things you want to learn and do in the project. 3. Obtain help through educational meetings held by your leader, the county Extension office, or by project-related groups or organizations. 4. Give a talk or presentation related to some phase of the project. 5. Participate in project visits, trips, and tours planned by leaders and members. 6. Evaluate your progress with your leader or parent. Record what you did and what you learned on 4H-94. Record-keeping Tools Depending on your goals for learning, you may need to keep several types of information. All of the 4-H record forms listed below are designed to help you reach your learning goals. All Sheep Project Members H Project Record (4H-94) Market Sheep Project Members H Market Animal Project Worksheet (4H-228-WS) Breeding Sheep Project Members H Breeding Animal Project Worksheet (4H-229-WS) Iowa 4-H Ewe Lifetime Record (4H-229-d-WS) 3

4 selecting an ideal ern ani al 111 Age-Ewes are most productive and reach their peak between three and six years of age. Purchasing older ewes would mean taking a greater risk. A sheep's age can be determined by its teeth (See the diagrams). 111 Muscle Thickness-Select sheep with adequate muscle development over the loin and in the rear legs. Avoid short, fat, early-maturing types or rangy, narrow types that lack ruggedness. 111 Sex Character-Ewes should look feminine and have an adequate number of teats. Rams should be aggressive and have a minimum of 32 em. of scrotal circumference, and have a well-defined epididymis. 111 Breed Character-This is important in a purebred flock. Standards are set within a breed to insure uniformity. You can contact the national association for your breed to secure a list of the important characteristics. Selecting your animal is the first important decision you'll have to make in this project. The kind of animal you select will have a great deal to do with the profit you make from your project and your success in the show ring or carcass program. The modern animal is very different from the one raised 50 or even 15 years ago. Today, we emphasize and aim at producing market lambs and breeding animals that have a high percentage of muscle and meat with adequate frame and correct structure. The modern sheep is leaner, longer, thicker muscled, and longer loined. As a result of the change to this body type, the modern market animal is heavier than the old type lamb at the same age. Due to these changes, today the consumer looks at the cuts of the modern muscular market lamb as a desirable meal rather than a "delicacy for special occasions." When selecting breeding or flock replacement animals, consider also breed character, mothering ability, wool quality, and structural correctness. lamb yearling 2-year-old 3-year-old ~ ~ ~ ~,. Al0 ~~ 8 temporary incisors 2 permanent incisors 4 permanent incisors 6 permanent incisors Consider these points when selecting your sheep: 111 Growthiness (size for its age)-select rapidgaining sheep that meet breed standards. Rapidgaining animals usually use feed most efficiently and can be marketed at a younger age. A slowgrowing lamb is not as profitable as a fast-growing lamb. 111 Soundness (correctness)-select sheep which stand correctly on their feet and legs. Check the mouth for age, condition of teeth and undershot or overshot jaws. See that the ewe's udder doesn't have any lumps or hard teats and that both teats are present and functional. In the ram make certain both testicles are present and large in size. 111 Wool-Look for sheep with dense fleece, having a long fiber and a uniform grade over the body with no dark fibers. 4-year-old old sheep ~\1& 8 permanent incisors "full mouth" broken mouth or short teeth 4

5 Parts of a live lamb Become familiar with the parts of your sheep. Using the proper name will help when you are selecting your sheep or describing them. SADDLE RACK EYE POLL FOREHEAD EAR LOIN FACE NOSTRIL DOCK MOUTH JAW HIP BONE NECK SHOULDER LEG 13TH RIB HOCK UNDERLINE OR BELLY BREAST, CHEST OR BRISKET \fiear FLANK 1% STIFLE FORE FLANK FORE ARM REAR SHANK FORE SHANK HOOF DEW CLAWS / 5

6 selecting ark~ n1 als Look at the pictures below to compare differences in the modern muscular lamb and the wasty oldfashioned lamb. The animal should be free of excess skin and fat (finish) in the throat and chest area. The chest should be wide and clean (free of fat). The front legs should set wide on the corners of the body and should indicate above average substance of bone. Animal A shows these qualities. Animal B tends to have excess fat covering, less muscle expression, and a shorter general make-up. See the drawing below: A B A B Look for the "pop bottle" shape, and a slim, clean neck that blends neatly into the shoulders. The prominence at the shoulder is due to a muscular shoulder, arm, and forearm. The lamb should have more spread and spring to the rear rib than the fore rib. Animal A exhibits a long, level topline; a trim middle; more spring of rib; and a prominent shoulder region. Animal B shows little muscle expression and a heavy, wasty middle which indicates excessive finish. 6

7 The sheep should be strong topped, neat and clean in the fore and rear flanks, and trim through the throat, chest regions, along the underline (or middle), and in the leg and crotch (twist) areas. Extra length of loin and rump are important in contributing to a larger leg. Animal A shows these qualities. Animal B is an extremely short bodied, compact lamb, and is fatter than Animal A. See drawings below: The lamb should be long from the hip to the dock (long in the rump) and be reasonably full and level over the dock. This extreme thickness should carry down into a deep, full, firm muscular leg with the rear legs set wide apart to permit a desired muscle volume in the "meat type" Animal A. Animal B is short, wasty and does not show the muscle expression of Animal A. See drawings below:..... A A 8 Select an animal which closely resembles Animal A in the four diagrams. Since these diagrams represent the extremes, the differences may not be as evident in the animals you consider. Take your time, keep comparing and always keep,a picture of the "ideal" animal in your mind. Now that you're familiar with the types of sheep, it's time to decide what breed of sheep will best fit into your farm situation. The thirteen major breeds of sheep in the United States are shown in the next few pages. You should be able to find one that will suit your needs. If not, there are a few other breeds of sheep you may select that are more exotic and less popular in Indiana. 8 7

8 reeas ~f shee The Border Cheviot breed was developed in Scotland. Characteristics include a bare, polled, white head; bare, white legs; and a fleece grading 48's to 50's. This breed is hardy, long-lived and an active grazer. The Columbia breed was developed in the United States. Its wool ranges from 50's to 60's. The Columbia is known for its size, wool-producing ability and productivity under range conditions. It is large, whitefaced, polled, and has wool on its legs. The Corrieda/e breed originated in New Zealand. It is medium to large, has a white face and wool on its legs. These sheep are polled and produce wool grading in the 50's to 58's. They produce heavy fleeces of high quality wool. The Dorset breed originated in England and is medium-sized. It has white, strong, dense fleece; a white face; wool on the legs; and is polled, scurred or horned. The fleece grades in the 50's to 58's. Ewes breed out of season, are good milkers and often produce more than one crop of lambs per year. Finnish Landrace (Finn Sheep) was developed in Finland and is small, white-faced and barelegged. It is very prolific and reaches sexual maturity early, usually producing from two to four lambs. The gestation period is shorter than other breeds. Ewes milk well and are good mothers. Wool quality grade ranges from 54's to 56's. The Hampshire breed was developed in England. It is a popular meat-type breed. The Hampshire is large, has a black face with wool on the cap. It has black legs with wool on them, is polled and produces medium grade fleeces in the 50's and 58's. Hampshire lambs are known for a fast growth rate, and ewes have a high milking ability. The Montadale breed originated in the United States. It is medium in size, white-faced, bareheaded and barelegged. It is polled and produces a fleece in the 48's to 58's. This breed is hardy and prolific. The North Country Cheviot breed is larger than the Border Cheviot, but has similar characteristics: a bare, white head; bare, white legs, and a fleece grading 48's to 56's. It is an active grazer and is hardy and long-lived. The Oxford, an English breed, is medium to large in size, has a dark brown to grey face, is polled and carries wool grading from the 46's to 54's. Oxfords have a fast growth rate, are good milkers and prolific. Oxfords have a top knot of wool on the head and wool on the ears. Border Cheviot Columbia Corrieda!e 8

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10 Rambouillet Shropshire The Rambouil/et breed was developed from the Spanish Merino breed in France. It is large, whitefaced, has wool on the legs, can be horned or polled, and produces fine wool, grading from 64's to 70's. It is long-lived, rugged and will breed most anytime of year, producing lambs in spring and fall. The Shropshire breed was developed in England. It is medium-sized, has a dark face, wool on its legs and is polled. Its wool grades in the 56's to 60's. It is prolific, matures early, milks well and is meaty. The Southdown breed is the oldest breed of sheep, originatmg in England. It is small to medium in size, has a grey to mouse-brown face, has wool on its legs, is polled and produces wool in the 60's to 62's. Southdowns have meaty carcasses and can be used to sire crossbred market lambs. The Suffolk breed originated in England. It is large and has a bare, black head; black face and legs; and is polled. It has a fast growth rate, is reasonably prolific, is a good milker and produces a medium wool with a spinning count from 48's to 58's. This breed is known for its meatiness, high carcass quality and is used as a meat-type sire. S'outhdown Suffolk 10

11 in in Is When selecting breeding sheep, you will need to look at the physical characteristics just as you did in market animals. You also will want to check performance data. If the ewe has lambed, you will need to know how many lambs she has had, if she raised them, their weaning weights, and adjusted 90-day weights. Also consider the ewe's breed character. In selecting a ram, make sure he is aggressive and has sound testicles and legs. Your breeding flock should consist of animals that will produce the ideal individual. Each sheep breed has an official association which decides the rules and regulations for registering purebred sheep of the breed. Purebred breeders of a specific breed may become members of that breed association. Each association has a secretary who handles registrations and transfers of animals registered with the association and who supervises a program to promote the breed. The National Sheep Improvement Program has information on how to evaluate the genetic potential of your sheep to perform. The data they provide is essential to a modern sheep producer of any breed. Four-H members and club leaders can get free information about breeds and their association programs by writing to the various breed associations. The association addresses of the popular breeds are as follows: American Cheviot Sheep Society R.R. 1, Box 100 Clarks Hill, IN American Corriedale Assn., Inc. Seneca, IL American Hampshire Sheep Assn. Box 345 Ashland, MO American North Country Cheviot Sheep Assn. 717 Fall Creek Road Longview, WA American Oxford Down Record Assn. R.R. 4 Ottawa, IL American Rambouillet Sheep Breeders' Assn Sherwood Way San Angelo, TX American Shropshire Registry Assn. P. 0. Box 1970 Monticello, IL American Southdown Breeders' Assn. R.R. 4, Box 14B Bellefonte, PA American Suffolk Sheep Assn. 55 East 100 North Logan, UT Columbia Sheep Breeders' Assn. P.O. Box 272 Upper Sandusky, OH Continental Dorset Club Box 577 Hudson, IOWA Finn Sheep Breeders' Assn. P. 0. Box Indianapolis, IN Montadale Sheep Breeders' Assn. P. 0. Box Indianapolis, IN National Sheep Improvement Program 6911 Yosemite St. Englewood, CO National Suffolk Sheep Assn. P.O. Box 3245 Columbia, MO

12 fadlities and eaui ent Now that you know what breed of sheep you want and the correct type of sheep to select, you must make a third decision: where are you going to keep your lamb? Sheep are relatively easy animals to keep. A 4-H Club project consisting of two lambs can be easily kept in a barn or garage space of 30 square feet with 60 square feet available in an outside lot. Sheep do not require as warm a shelter as other farm animals. Therefore, an ideal shed has one side open to the south or east and is dry and free of cracks. The building should be well-ventilated and designed so sheep can be fed quickly without wasting feed. Here are some guidelines for the amount of space needed by your flock. Remember, fresh shorn sheep or sheep in short fleece require less floor and feeder space than those in full-fleece in loose housing. Loose barn space for adult sheep = sq. ft. for bred ewes; sq. ft. with lambs Outside lot space for adult sheep = sq. ft. for bred ewes or those with lambs Loose barn space for large lamb =10 sq. ft. Loose barn space for small lamb =6 sq. ft. Pasture required for one ewe = Va-V4 acre depending on feed supply Feed trough space for mature sheep = 18 linear inches, hand-fed; 8-12 linear inches, self-fed Feed trough space for lambs = 8-12 linear inches, hand-fed; 4-6 linear inches, self-fed Lambing pen size for ewe and two lambs = 4 x 5 ft. rectangular pen Confinement on slotted floors requires less floor space, and self-feeding requires less feeder space than listed above. You will want to provide shade for your sheep in the summer so they won't overheat, and so they will continue to grow. You will also need to have fresh water available for your sheep. The daily requirement per animal ranges from one to two gallons of clean water. The sheep will drink more water when they're eating dry feed and during very hot weather. Ewes nursing lambs may require more water for use in producing milk. Providing water to lambs with a bucket or by hand is a lot of work, but necessary if an automatic water fountain is not available. Automatic waterers and buckets should be cleaned every day, because sheep are very selective in their eating and drinking habits. Dry bedding for lambs is very important in the winter. By keeping your sheep dry, you reduce the chances of pneumonia, colds and infection. Check and clean feed troughs daily if your lambs are on full feed. If hand feeding, don't feed your lamb more grain than they will clean up in an hour. Wasted feed raises feed costs and lowers profits. Ventilation is also important. If your animals are kept in an airtight building, they may develop respiratory problems. Ventilation is air-movement through a building, in other words, replacing old foul air with new fresh air. Ventilation also helps control the amount of moisture in the air. Moist air promotes the growth of microorganisms, which can cause disease. Move enough air through your barn to remove the moisture which builds up each day. A 150-lb. ewe will breathe into the air 1.5 lbs. of moisture per day. Therefore, a flock of 100 ewes would give off 150 lbs. or 19 gallons of water per day. This moisture must be removed to keep the barn free from dampness. If moisture (condensation) forms on the walls of the barn, increase the ventilation. Open doors or windows, or use a fan as a simple means of ventilation, but avoid a direct draft on the sheep. 12

13 ying a I If you don't have enough room to keep a ewe flock at your home, maybe you prefer to buy 4-H market lambs. Here are some guidelines for the prices you can afford to pay for your project. The price should be determined by what you expect the price of lambs to be at market time and what it costs to feed and take care of your animal. Therefore, if you buy a 50-pound wether and expect it to weigh 100 pounds at market time, it will have to gain 50 pounds. Since most lambs require about five pounds of feed (hay and concentrate) to make one pound of gain, it will eat about 250 pounds of feed. If feed costs an average of five cents per pound, the total feed cost is $ Add another $2.50 for miscellaneous expenses, and you have a total cost of $ If you expect the wether to sell for 70 cents per pound ($70.00 for the 100 pound wether), you should not pay more than $55.00 ($70.00-$15.00} for the wether at the start of the feeding period in order to break even. Breeding animals normally cost more than market animals (wethers) because of their potential to produce offspring. Also, because of the additional cost of maintaining a purebred flock, a registered ewe usually costs more than a crossbred ewe. Before you buy any ewe or ram, check with several producers on the price and performance records of their animals. This comparison will give you an idea of the price and quality in your area. feeding your animals Your final decision concerns the feeding of your animal. Just like you, your lamb has daily nutritive requirements. The ration you choose for your lamb must be balanced. In other words, it must contain the right amounts of protein, minerals, vitamins, carbohydrates, fat and roughage. Proteins supply the material from which the body tissue is made. The proteins that are eaten eventually become muscle, blood, wool, hair, skin and hooves. Vitamins are needed for health and development of tissues. The B Complex vitamins are made by the microorganisms in the rumen; however, vitamins A, D, E and K must be supplied in the feed. Minerals are needed so chemical reactions can take place in your animal's body. Those most needed are sodium, chlorine, calcium and phosphorus. Sulphur is needed for wool production, and selenium is needed to prevent white muscle disease. Salt is a must for your sheep. Lambs will consume about 0.25 ounce of salt daily, while mature sheep may need 0.5 ounce per day during gestation and lactation. Your best bet is to have minerals available at all times. Trace mineral salt supplies most minerals except calcium and phosphorus, which are available in dicalcium phosphate, bonemeal and ground agricultural limestone. A mixture of 60 percent trace mineral salt and 40 percent dicalcium phosphate or steamed bonemeal is satisfactory. Sheep are ruminant animals; therefore, hay, pasture or other roughages are their natural food. However, by adding grain and protein supplements (concentrates) with the roughages, you can attain greater production and growth. Since sheep have an efficient chewing and grinding system, sheep rations come in many forms. However, feeds which are powdery, dusty, or wet are not readily accepted by sheep. Pelleted rations are much more acceptable. Check feeders, however, when weather conditions are humid, because moisture causes the pellets to become soft and lose their shape. In some cases, the roughage is ground and mixed with the concentrates and made into a complete pelleted ration. Alfalfa is often used in this manner. Since lambs have different nutritive requirements at different ages, it is very important that you balance the ration to their needs. To feed a small number of lambs, it is best to purchase a commercially available ration. lambs A lamb less than two weeks old depends mainly on its mother's milk-even though it may nibble at grain and hay. Introduce it to a creep feed, since it will be less likely to overeat at an older age. Lambs 2 to 4 weeks old eat some grain and hay along with the ewe's milk. Consumption of creep feed stimulates the development of the rumen and encourages the grc>wth of microorganisms necessary for the digestion of fiber. Lambs 4 to 8 weeks of age need a creep ration to supplement the declining milk production of the mother. The creep ration should contain from 15 to 20 percent crude protein and be composed of highly palatable feeds. The addition of 3 to 5 percent cane sugar (molasses) increases the lamb's desire to eat the feed. The creep ration can be self-fed along with a high quality sun-cured legume hay, which furnishes vitamins A, D, and E as well as the necessary minerals. Wean lambs at 8 to 10 weeks of age, and place them on a finishing ration containing from 14 to 17 percent crude protein. 13

14 Vaccinate them against enterotoxemia (overeating disease) days prior to weaning and again at weaning with Clostridium Perfringens TypeD, toxoid or bacterin, as described later in the health section. Lambs being finished for market weight need a high energy ration containing from 60-75% concentrates if they are to make efficient gains. Ewe and ram lambs being kept for replacements do not need as much energy as finishing lambs. Their rations should contain from 12-15% crude protein and not over 50-60% concentrates. Ewes Dry ewes need only a maintenance ration containing about 8 percent crude protein, which can be obtained from pasture. At the start of the breeding season, "flush" the ewes with one pound of shelled corn for two weeks before and during the breeding season. This puts them on a rising plane of nutrition, stimulates ovulation, and increases the incidence of twins and multiple births. During early gestation an 8-9% protein ration is sufficient, providing the mineral and vitamin needs are met. A pregnant ewe requires calcium, phosphorus, sodium, chlorine, iodine, cobalt, copper, selenium and vitamins A, D and E. The minerals can be obtained from a salt-mineral mixture previously described. If the roughage supply in the fields is not adequate and the ewes are not at least maintaining their weight, feed 1 to 2 pounds of sun-cured legume hay per head daily. If the pasture or hay is of low quality, you can inject the ewes with vitamins A, D and E during the last six weeks of pregnancy. The ewe requires more energy six weeks before she gives birth to her lambs. Depending on her size, she should receive from V2 to 1 pound of shelled corn or equivalent to supply the energy needed by the rapidly developing fetus which makes about twothirds of its birth weight during this period. Ewes carrying twins or triplets are subject to a metabolic disorder known as ketosis (pregnancy disease) because they have difficulty in eating enough to supply the energy needs of the unborn lambs, especially if roughage only is fed. Encourage pregnant ewes to exercise, and shear them prior to lambing as a preventive measure. Feed ewes 3-4 pounds of legume hay or other roughage if pasture is not available. After the lambs are born the ewe needs a ration containing from 10-13% crude protein and more energy to produce milk for the first 8-10 weeks of lactation. This can be supplied with 4-5 pounds of good legume hay or equivalent and 1-2 pounds of concentrates, depending upon the number of nursing lambs. Substitute, if necessary, two pounds of hay- lage or 3 pounds of silage for the hay on the basis of the dry matter content. A few days prior to weaning eliminate the concentrates and drastically reduce the hay and water to lessen milk flow. After the lambs are weaned, place the ewe on a maintenance ration of 2-3 pounds of hay or pasture without concentrates. Rams The ram has his own feeding requirements. In the summer months and just prior to the breeding season, the ram can receive all of his nutrient requirements from pasture. However, during breeding he needs from 1-2 pounds of an 8% protein ration per day. During the winter, young rams need to gain some weight; and mature rams should maintain their weight. A 180 pound ram needs at least V2 pound of grain and pounds of hay. A 250 pound ram needs at least 1 pound of grain and pounds of hay per day. Rations Suggested rations for lambs, ewes and rams are given below. Creep rations with sun-cured legume hay (free choice) Ingredients % Rations Ground or crushed corn Rolled oats Soybean meal Molasses Antibiotics can be added if needed. Salt-mineral mixture fed, free choice. Creep rations with roughage included (self-fed as meal or pelleted) Ingredients % Rations Ground or crushed corn Alfalfa meal or hay Soybean meal Ground limestone Trace mineralized salt Antibiotics can be added if needed. Molasses can replace 5% of the grain in pelleted rations. Finishing ration hand fed* with sun-cured legume hay (free choice) Ingredients % Rations Shelled corn Oats % Protein pellets *hand fed = 1-2 pounds daily. Salt-mineral mixture fed, free choice. 14

15 Finishing ration with roughage included (self-fed as meal or pelleted) Ingredients % Rations Shelled corn (whole) Alfalfa meal (17%) (pellet) Soybean meal Molasses Iodized salt. (free cho1ce) Ground limestone (free choice)* * Vitamin A-2000 IU/Ib.-all rations Vitamin D-212 IU/Ib.-all rations Growing ration for replacements (self-fed as meal or pelleted) Ingredients % Rations Shelled corn Oats Alfalfa meal (17%) Ground corn cobs Soybean meal Molasses Ground limestone Steamed bonemeal Trace mineral salt Vitamin A-2000 IU/Ib.-all rations Vitamin D-212 IU/Ib.-all rations Ewe rations (hand-fed daily lb. ewe) a. Non-lactating and first 15 weeks of gestation Pasture or 3-4 pounds of good quality legume hay. b. Last 6 weeks of gestation 4-5 pounds of good quality legume hay and pounds shelled corn. c. First weeks of lactation 4-5 pounds of good quality legume hay and 1 pound of shelled corn for ewes with singles, pounds shelled corn for ewes with twins. d. Post-weaning 3-4 pounds of legume or grass hay or pasture. Mixture of 60% trace mineral salt and 40% dicalcium phosphate or steamed bonemeal, freechoice fed with above rations. Ram rations (hand-fed daily lb. ram) 3-5 pounds of legume or mixed hay and pound of shelled corn in winter, pasture in summer and 1-2 pounds of shelled corn daily during breeding season. Salt-mineral mixture, free choice. I ntificati n When your lambs are born, you need to identify them with a number. The number can be any you choose, but it should represent that lamb and only that lamb. Some producers combine letters and numbers, while others use only numbers. The ID (identification) you choose should be put on an ear tag (either metal or plastic) and placed in one of the lamb's ears. An example of an ID number would be "81-4"; that would mean the fourth lamb born in your flock in Keep a record book to record information about your lambs. Record the following information for every lamb Sire number Ill Dam number 1111 Birth date and year Ill Sex 1111 Single, twin or triplet Ill Birth weight Ill Purebred or grade Ill Lamb's identification number 1111 Weight of lamb(s) at weaning Ill Weaning age Be sure to keep accurate records because they will help you in making decisions about your flock. Good records show which ewes are raising the most lambs and how much profit you've made. reeaing ewes Different breeds of sheep come into heat at different times of the year. The most popular times of the year for lambs to arrive are spring and fall. The ewe needs 146 days for the lambs to develop in her uterus. Therefore, you need to breed her at least five months before you want the lambs to be born. For February 1 lambs the ram needs to be turned in with the ewe no later than September 1. The ewe will come into heat every days until she becomes pregnant. Temperature, light and humidity will affect the times a ewe comes into heat. A marking harness on the ram can be used to determine when a ewe is bred, so you will know when the lambs are to be born. 15

16 lnq an If rn Ia To raise lambs, you need to know how to take care Ia of the ewe and the baby lamb. If you have adequate shelter, shear the ewe before lambing time, because a shorn ewe is much more sensitive to the needs of a baby lamb. The ewes which are due to lamb should be separated from the other ewes at least one week before the lambs are due. Since the gestation period is 146 days, you can determine the date your lambs should be born by counting 146 days from the day the ewe was bred. Just before the lambs are born, put the ewe in a 4 x 5 ft. pen and have a heat lamp ready to help dry off the babies. Hang the lamp high enough above the pen so it will not burn the ewe or lamb and so it will disconnect if it falls into the bedding. Check the ewe's udder to make sure the teats are open and the first milk or colostrum is available. As soon as the lamb is born, be sure it nurses-because the colostrum milk is very rich in nutrients and contains immunoglobulins which give the lamb a temporary immunity to disease. Also, be sure to treat the lamb's navel with iodine to prevent infection. Give the ewe a half pail of fresh water and a small amount of hay, but no grain until the second day. Watch for scours in the lambs. If you do notice scours, reduce the amount of the ewe's feed and consult your veterinarian about proper antibiotic treatment of your lambs. When lambs are strong enough to follow their mothers, turn a half-dozen ewes and their lambs together. However, be sure to keep those ewes with twins separate from those with singles, so the ewes with twins can be fed more feed. Dock and castrate lambs at three to ten days of age. Consider the size and condition of the lamb before you perform the operations. You may need to wait for a weak lamb to get stronger before performing the operations. Both operations can be performed at the same time. It is a good idea to have an experienced person show you how to do the operations. Handle the lambs very quietly and lay them in a clean well-bedded pen for a few hours to recuperate. You will need to dock your lambs because: IIIII it is more sanitary; long tails collect manure and may provide a place for maggots to grow and cause infection. IIIII it facilitates breeding; ewes without tails are easier for the ram to mate. IIIII long-tailed lambs receive a lower price at market. Castration Castration is done because: IIIII wether lambs fatten quicker than ram lambs. IIIII ram lambs are discounted on price. IIIII wether lambs are easier to handle in a feedlot situation. IIIII ram lambs mature faster sexually, thus they cannot be placed with ewe lambs in feedlots. Several tools can be used for docking and castrating lambs. Emasculatomes clamp the blood vessels and cut off circulation. Another type of emasculator crushes and then cuts. An electric docker is preferred because it cauterizes the wound, preventing infection and parasite infestation. You also can use a very sharp knife to merely cut off the tail or cut off the lower third of the scrotum and pull the testicles out, breaking the spermatic cord. To cut off the tail, cut 1 to 1V2 inches from the body, where the caudal folds of the skin touch the tail. This will help prevent rectal prolapse which may occur when the tail is docked too short. Try to push the skin on the tail toward the body before cutting. This will allow enough loose skin to cover the stub and not expose the bone after cutting. Any time you castrate or dock, remember to disinfect the wound and the instruments you use. 16

17 healt Sheep are susceptible to a number of health problems that can cause death loss or seriously affect performance. Successful sheep projects should include a health program that focuses on prevention, rather than treatment, of disease and health problems. To develop a health program, describe your project to your veterinarian. The veterinarian can then make specific recommendations on drugs, vaccines, and health procedures that fit your particular situation. You should be able to recognize several common sheep diseases. The diseases and conditions mentioned here are only a few of the possible problems that you might encounter. Always isolate newly purchased sheep for at least 30 days before adding them to your flock. During isolation, observe these animals daily for lameness or other conditions that indicate your animals are not normal. The normal temperature of a sheep is about 103.SOF. This may be affected by very hot weather or extreme exertion. Here are some common diseases: Enterotoxemia is also known as "overeating" disease. It is a common cause of death in lambs, both while nursing and during the feeding period. The disease is caused by a bacterial organism called Clostridium perfringens that lives in the intestinal tract. A rapid change in feed intake (after weaning, for example) is the primary cause of the disease. Affected animals are often found dead, but also may be seen with their head held back or in convulsions. The disease is prevented by making only gradual changes in feed intake and by vaccination with Clostridium perfringens typed bacterin-toxoid, 10 to 14 days prior to weaning and again after weaning. Enterotoxemia of the nursing lamb is best prevented by vaccination of the ewe, six weeks and two weeks before the lambing season. Foot Rot is a highly contagious disease caused by a bacterium that lives only in sheep. Once the disease is eliminated from a flock, it will not return unless exposure from other sheep occurs. The disease usually starts between the claws of the hoof with swelling, moistness, and pain. A slight lameness occurs and increases as the infection spreads under the wall of the hoof. Sheep seldom die from foot rot, but loss of weight plus the cost of labor required for treatment make it a costly disease. If the disease occurs, clean the foot, and trim the infected foot tissue carefully but thoroughly. All diseased hoof tissue must be removed. After careful trimming, stand the sheep in a 10 percent solution of zinc sulfate (mix 8 pounds of zinc sulfate, purchased from a feed mill, into 10 gallons of water) for several minutes. This should be repeated daily for several days. It is also a good idea to have all other exposed sheep stand in the same solution as often as possible for several days. Isolate infected sheep immediately from the rest of the flock, and keep them on dry bedding in a barn or shed for several days until treatment is complete. Give foot rot vaccine to the entire flock as soon as the disease is diagnosed. Give this vaccine again in about six weeks. Remember, vaccines are designed to prevent, not cure, diseases such as foot rot. Older treatments of foot rot with copper sulfate or formalin solutions are not effective and should not be used. Internal parasites or worms are a major problem for all sheep owners. Symptoms include anemia, weakness, weight loss, and death. Sometimes a swelling forms under the jaw. Lambs are much more susceptible to worms than adults, but adults serve as a source of infection for young lambs. Sheep do not become infected with worms in dry lot conditions. Infection only occurs in pastured animals. Use pasture rotation to accomplish worming programs. It usually is advisable to worm sheep in early to mid-july and move them to a fresh pasture that has not had sheep on it since the previous fall. A regrown hay meadow is ideal for this purpose. Ewes should be wormed before the breeding season, before lambing, and when brought into lots for the winter. Several wormers are available, but some are much more effective than others. Consult your veterinarian before selecting a wormer for your sheep. Season of the year and worm species present in your sheep can affect which wormer will work best. Follow label directions carefully when worming sheep and lambs. Ketosis or pregnancy toxemia is a highly fatal disease that occurs in ewes during the last month of pregnancy. It usually affects ewes that are going to give birth to twins or triplets and is due to the ewe not having enough energy to nourish her unborn lambs. The ewe develops hypoglycemia, or low blood sugar, and a buildup of compounds called ketones in her bloodstream. Affected ewes stand apart from others, do not eat, become listless, appear to be blind, and eventually die. The best treatment is to drench affected ewes three times daily with two ounces of propylene glycol. Do not drench them with sugar or syrup. Treatment is seldom successful unless the unborn lambs are removed by Ceasarean section. Prevention involves having ewes in the proper physical condition, neither too fat nor too thin, during pregnancy. About one month before lambing, provide from one-half to one pound of corn in the ration. This can be adjusted based on ewe size and weather conditions. Feed regularly, avoid stress, and make sure that all ewes have opportunity for ample exercise. Navel ill is caused by an infection of the navel shortly after birth. Bacterial organisms invade the open navel and lodge in the joints, causing swelling, pain, lameness, and sometimes death. Treat the navel of newborn lambs with an appropriate antiseptic such as dilute (2 percent) iodine or organic iodine antiseptics. Do not use strong (7 percent) iodine solution because it burns the navel tissues. Above all, 17

18 make sure that ewes lamb in a clean and dry environment. Pneumonia is a respiratory disease affecting sheep of all ages. It is especially severe in nursing lambs and in feeder lambs after shipping. It is caused by a bacterial organism called Pasteurella hemo /ytica, but disease seldom occurs unless lambs are stressed and air quality is poor. This is especially true in lambing quarters where high levels of humidity and air contaminants, such as ammonia, cause respiratory irritation. The infectious organisms then invade, and pneumonia results. Institute treatment as soon as signs are noticeable; even so, losses may be high. Affected lambs are listless, have a nasal discharge, fever, and lose weight rapidly. The real problem is usually poor air quality and possibly damp bedding. Provide for adequate ventilation. Cold lambing quarters with fresh air are better than warm, damp quarters. Sore mouth or contagious ecthyma can infect sheep of any age. Affected sheep develop scabs on the lips that resemble fever blisters or cold sores. These become heavy scabs. Eating and nursing is painful, so weight loss and even death of nursing lambs may occur. The infection, caused by a highly contagious virus, is sometimes spread from the lips of lambs to the teats of ewes, resulting in severe mastitis or the ewe's refusal to allow lambs to nurse. Vaccinate breeding flocks for sore mouth before the breeding season. A word of caution: sore mouth can cause a fever and boil-like lesions in people. It is a painful and longlasting disease. Be cautious; use gloves and protective clothing when handling infected sheep or when using sore mouth vaccine. Stiff lamb or white muscle disease is caused by a lack of selenium in the diet. Vitamin E deficiency complicates the disease process. Affected lambs become stiff and cannot walk or nurse. Death may occur rapidly. It can be prevented by injecting newborn lambs with selenium and vitamin E and by making sure that mineral and protein supplements are adequately fortified with selenium. Tetanus is a fatal disease affecting lambs that have been docked or castrated. The infectious organism gets in the wound and produces a toxin that causes muscles to become stiff. Affected lambs have a "sleepy" look due to relaxation of the third eyelid at the corner of the eye. Use clean instruments when docking and castrating, and apply an effective antiseptic to the wound after the procedures are completed. If tetanus is present on the premises, vaccinate the ewe flock prior to lambing with tetanus toxoid, and dock and castrate at approximately seven days of age. To protect lambs, inject them with antitoxin at the time of docking and castration, although this is more expensive than vaccinating ewes before lambing. Urinary Calculi (kidney stones) occurs primarily in rams or wethers fed high concentrate rations during the finishing period. These rations are high in phosphorus, reducing the calcium/phosphorus ratio to less than 2:1. This causes calculi (stones) to form in the kidneys, ureters, bladder, or urethra. Lambs cannot pass urine, are in pain, are humped up, and develop a condition known as water belly. Affected lambs can be treated by a surgical procedure, but prevention is more practical. Make sure that adquate calcium, usually supplemented by using ground limestone, is present in the ration. Adding 1 percent salt to the ration will increase water intake and help flush the urinary tract. Adding compounds such as ammonium sulfate to the ration (0.5 percent of the ration) will make the urine more acid and help prevent the formation of kidney stones. erfor testin a nee Minimum performance records include 30-, 60-, 90-, or 120-day weight; birth type; and reared information. Although several indexes are available to help you analyze these records, the best analysis is available from the National Sheep Improvement Program (NSIP). NSIP provides a genetic evaluation of your sheep for several traits to give the most accurate information available for making sound selection decisions. Your county Extension agriculture specialist has information and enrollment forms so that you can benefit from NSIP. f ttri I You will want to keep your animal's feet trimmed to prevent bone malformation and an incorrect walk. The outside wall of the hoof should be trimmed even with the inside pad. You can keep the outside wall from growing over the pad by trimming with a sharp pair of hoof trimmers. A well-trimmed foot should be flat and short. sheari You may want to learn to shear sheep. Even if you prefer to hire someone else to do the job, you should be familiar with the proper procedure for shearing sheep. To do a good job, make sure the shearing equipment is in good running order (the cutters and combs are sharp) and that the sheep is dry. Hold the sheep so it is resting and the skin is smooth in the area being shorn. Take a long, smooth stroke while keeping the comb against the skin to prevent cutting the sheep. Each wool fiber should only be cut once, and the 18

19 fleece should all be in one piece. While shearing, keep your equipment clean. A smooth, complete job of shearing is needed to obtain every wool fiber. This is important because, in processing, only 50 percent of grease weight is available for manufacturing woolen material. Practice is the only way to learn how to correctly shear an animal. However, you may ask for help from an experienced friend, attend a shearing clinic or watch shearers at the state fair in the sheep barn. It is recommended that you learn to shear by the Australian method. I Wool is a valuable product from sheep, accounting for up to 25 percent of the dollar returns on breeding sheep. An average fleece weighs 8 to 10 pounds. To realize the most money for the fleece, it should be clean, free of hay and chaff, free of black wool, contain few second cuts and be tied in paper wool twine. Check current wool prices before you sell so you know what wool is worth. There are sixteen different wool grades which provide a precise and uniform means of evaluating wool. The diameter of the wool fiber is measured in microns (1/25,000 of an inch) and the smaller the diameter, the finer the wool. A fine wool is one which measures no more than microns and has a spinning count of 64 or higher. A 1/4 blood wool measures between and microns and grades 50's to 54's. Common and "braid" measure over microns and grades 36's to 44's. To find what grade of wool your breed produces, refer to the breed section in this manual as well as the table presented here. The numerical count refers to the number of hanks of thread, each 560 yards long, that can be spun from one pound of wool top, that has been washed, carded and combed. Blood Grade Fine 1/2 Blood 3/8 Blood 1/4 Blood Low 1/4 blood Common & braid trimming Numerical Count 64's & finer 60's-62's 56's-58's 50's-54's 46's-48's 36's-44's The purpose of trimming sheep for showing is to make them more attractive by accenting their good conformation. A skillful trimming job improves the sheep's appearance, but a poor job can make the animal less attractive; so it's important to learn how to properly trim your sheep. First, familiarize yourself with the general characteristics of your breed and study sheep with good conformation. Examine each animal you intend to trim and determine its strong and weak points, so you can accentuate the positives. Yearling breeding sheep of the medium wool breeds (Dorset, Suffolk and Hampshires) should be completely shorn from 6 to 10 weeks before showing, so they are shown in short fleece. Yearling breeding sheep of the fine wool breeds (Corriedale, Columbia and Rambouillet) should be shorn 3 to 4 months before showing and should not be re-shorn. Do not shear spring lambs of these breeds before showing. Market lambs of all breeds should be completely shorn before showing; therefore, very little extra trimming is needed. If needed, the back, head and belly can be re-shorn just prior to showing. If the fleece is dirty, it should be cleaned either before you begin trimming or as you trim. The fleece of Corriedale, Columbia, Rambouillet and other fine wool breeds should not be washed. However, it can be cleaned during the trim with a curry comb and wool card. Medium wool breed sheep can be washed in a tank of water to which a mild detergent has been added. Wash them at least 2 to 3 weeks before showing to allow the natural yolk (lanolin) to return to the fleece. If you use soap, it should be thoroughly rinsed out of the fleece. Allow the fleece to dry before beginning to trim. Any remaining dirt can be removed during trimming by dampening it, raking it with the curry comb, carding it and then trimming it off. Once the sheep is clean, be sure to provide it with clean bedding; and cover the animal's fleece with a clean blanket to keep from having to repeat the job. To trim your sheep, you'll need sharp shears, a wool card, a circular curry comb and a brush. Shears should be kept sharpened, and all metal equipment should be cleaned after each use and coated with a thin film of machine oil to prevent rust. One of the secrets of good trimming is to keep the bottom blade of the shears next to the fleece stationary while the other blade pulls the fibers over it. A much smoother job is obtained using this method than when both blades are moved. Start at one end of the area to be trimmed, and move slowly and deliberately to the other end without lifting the shears from the fleece. Nicks in fleece happen when the shears are lifted from the surface. It will be necessary to trim the sheep two or three times to obtain a smooth job. Do not remove a lot of wool at any one time. A number of short trimmings is preferable. The last trimming should be done either on the day of the show or the day before and after the fleece has had time to set from the first trimmings. 19

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21 Figure 6 Place the sheep on the trimming table and brush the fleece to remove the dirt. Figure 1 Dampen the fleece with water. A mild solution of an acceptable sheep dip will help to clean and straighten the fibers. Comb the entire fleece with the circular comb to remove the dirt on the outer ends of the fibers. Figure 2 Card the fleece with the wool card to straighten out the fibers and break up the fleece. Figure 3 Trim off the rough carded wool until a smooth surface is obtained. The fleece will trim more easily if it is damp. Trim the top of the width of the sheep's back making sure the top is level. Figure 4 Trim the sides until the proper shape is obtained. Figure 5 Square the dock and closely trim the twist and the rear legs. Figure 6 Trim the brisket and shoulders. Figure 7 Trim the head and neck according to the breed type. Figure 8 Pack the fleece with the back of a dampened wool card after trimming is completed. Place a clean blanket on the sheep until the next trimming. Figure 7 \. Figure 8 21

22 t show begins The following tips will help you prepare for the show. 1. Let the lambs get plenty of exercise. 2. Don't overcrowd the truck and make certain animals can get sufficient air. 3. Have all necessary papers ready before you leave home. If you are showing purebreds, make certain you have the registration papers six weeks before the show. Health. papers may be obtained by checking with your veterinarian. 4. When you arrive at the show location, water your lambs but feed them only a small amount of feed until they become accustomed to the new pen. If the weather is hot, use a fan; if the weather is cool, hang a blanket or tarp to prevent draft. 5. Check your trimming job to make certain it's the best you can do. Keep a blanket on the sheep to protect your trimming job from being soiled. 6. Keep your pens neat and clean. 7. The night before the show, make sure you have all your needed equipment. sh th 1ng shee In the show ring, hold the sheep by the wool and loose skin under the chin. You may place a hand on the dock (tail area) when moving the sheep. The sheep should be set up with all four legs squarely placed, but do not allow it to stretch too much so its back becomes weak. When showing, keep the sheep between you and the judge. Stay far enough away from other sheep so the judge can see your animal, but do not stay too far away from the judge. Always be aiert and do as the ringman or judge directs. Do not move completely around the sheep or step over its back. Hold the head slightly high or in a normal position. Attempt to develop an easy manner of showing that gives an appearance of confidence and does not excite the animal. Be certain you know the parts of the animal. You should also know the weight, sex, breed and age of the lamb. A general knowledge of your feed ration might also be helpful when showing in the showmanship classes. consu Sheep raisers must keep in mind the importance of producing a lamb which will be efficient for the producer, economical for the packer, easily merchandised by the retailer and readily purchased by the consumer. With sheep, the relative economic importance of wool and meat production varies by locality, breed and production practices. In Iowa, meat production usually accounts for more than 95% of the total income from the sheep enterprise. Average lamb consumption per capita in the United States was approximately 1.4 pounds in In evaluating a lamb, carcass yield grade gives a measure of cutability of boneless lean, trimmed major retail cuts from the loin, leg, rack, and shoulder. Yield Grade 1 represents the highest yield of retail cuts, while Yield Grade 5 designates the lowest yield. The yield grade of a lamb carcass is determined by three characteristics: 1) inches of external fat, measured over the twelfth rib, 2) percent kidney, pelvic, and heart fat of carcass weight, and 3) leg conformation score (prime 13-15, choice 10-12, and good 7-9). This table will help you determine the percent cutability needed for each yield grade 1 through 5. Yield Grade % Cutability 47.3 or more 45.5 to to to 43.6 less than 41.9 When evaluating carcass data results, look for lambs which have large loin eyes (2.9 to 3.8 square inches or more), high leg scores (14 to 15), quality grades of "high choice" or "prime," a high percentage cutability and a minimum amount of fat (0.1 to 0.2 inch). Consideration is also given in carcass contests for maturity (age) of the lamb, firmness of lean meat, and the amount of fat interspersed in the muscle (streaking). Carcass evaluation contests are just one tool which sheep producers use to measure the quality of their animals. Each producer strives to raise the "most desirable or ideal sheep." Keep in mind that evaluation methods may change as newer and more exact methods are developed. Other important tools are breeding, management and nutrition practices associated with the economical production of quality lamb meat in volume. By using these tools, producers will be able to better define characteristics of the desirable lamb. This information must in turn be used in the selection of those animals within a flock or breed which will transmit the characteristics to a large number of offspring. 22

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