Now its back to work...I had been posting articles about homestead animal selection and suitable critters for your new adventure. Then the land sale/search drama nightmare came into play.
I have decided to take my mind off that for a bit and get back to work on the Homestead series which I am very much enjoying doing.
I make calendars for us at Christmas...these calendars are like small reference books. Each month is a type of tree in the tree calendars, pigs in the pig calendar and now I have done myself a sheep calendar for 2015. [Ralph got a tree assortment 2015 calendar].
Here is my Sheep assortment. 14 breeds that I think are all well suited to small farming.
Barbados
Blackbelly
Barbados
Blackbelly sheep combine the rare attributes of adaption to
widespread environments and high reproductive efficiency, which
account for their average of two lambs per litter and an average
lambing interval of eight to nine months.
Mature
Barbados Blackbelly ewes have a high prolifically. Studies have shown
the average lambing rate to range between 1.50 to 2.30 lambs per ewe
lambing.
Body
weights of yearling ewes are variable due partly to the tendency to
breed and lamb as ewe lambs (<12 months old), and depending
whether pregnant at the time of weighing. Most weigh 80 to 90 pounds,
with mature ewes 100 pounds, and rams 105 to 125 pounds.
Carcass
studies of 5 to 7 month old male lambs sent to slaughter show that
Barbados Blackbelly lambs have much less body fat than do other
comparable sheep breeds.
Fat
over the ribeye muscle at the twelfth rib
averages 1.5 to 2 mm compared to 5 to 6 mm on similarly reared
Suffolk
or Dorset
crosses.
Kidney
and kidney fat as a percentage of carcass weight is 0.75 to 1% as
compared to 2.5 to 3% or more for Suffolk
and Dorset
crosses.
Marbling
in the rib-eye muscle and feathering between the ribs (intramuscular
fat) is less evident than in regular (wooled) market lambs. Since
USDA grade is strongly influenced by feathering, Barbados Blackbelly
tend to grade medium to high good, rather than choice.
- Muscling
is less well developed than in "improved'' meat breeds of
sheep, but rib-eye areas per 50 pounds carcass weight of the ribeye muscle at the twelfth rib are above those of the average
market lamb. These measure 2.0 to 2.4 square inches in surface area.
Part of this advantage is due to small carcass weight, commonly 30
to 40 pounds, and to lower percentage of fat in the carcass.
Flavor
of the meat is excellent, being much milder than in our usual market
lambs. This is probably due to less fatness, since the characteristic
flavor of lamb meat is primarily in the fat.
Ram
lamb gains as measured by weight per day of age 5 to 7 months are .40
to .45 pounds per day when fed on rations of alfalfa hay and wheat
with a mineral supplement. These gains are perhaps 60 to 70% of the
normal expected gain for wooled sheep on similar rations.
Barbados
Blackbelly sheep are considered to be resistant to the effects of
internal parasites. In many parts of the U.S., no deworming is
necessary when adequate pasture rotation and good husbandry are
employed. These sheep are also resistant to most of the sheep
diseases that can easily decimate unvaccinated wooled flocks. Thus,
it is much easier to raise Barbados Blackbelly sheep without chemical
intervention, making them popular with breeders serving organic and
ethnic markets.
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Bluefaced
Leicester
The
average weight for mature rams is approximately 250 lbs (115 kg) with
The Bluefaced Leicester is of the
English Longwool type and originated near Hexham in the county of
Northumberland, England during the early 1900's. The breed was
originally developed to use in the production of high quality
crossbred ewes which were pastures in the neighboring hills of the
region. They originated from Border Leicester individuals selected
for the blue face (white hairs on black skin) and finer fleeces. They
are found primarily in Northern England, Scotland and Wales.
adult ewes weighing 175 lbs (80 kg). The prolificacy of the breed is
good with the lambing percentage from mature ewes being reported to
range from 220 to 250 percent. The wool is classed as demi-luster and
fine. The average fleece weight is 2 to 4.5 pounds (1-2 kg), staple
length is 8 to 15 cm and quality is 56's to 60's. These wool
qualities appear to be passed on to the crossbred offspring.
************
Corriedale
The
Corriedale was developed in New Zealand and Australia during the late
1800s' from crossing Lincoln
or Leicester
rams with Merino
females. The development of the breed occurred in New Zealand during
the time from 1880 to 1910. Similar crosses were also being
done in Australia during this time. The breed is now
distributed worldwide, making up the greatest population of all sheep
in South America and thrives throughout Asia, North America and South
Africa. Its popularity now suggests it is the second most significant
breed in the world after Merinos.
The
Corriedale is a dual-purpose sheep. It is large-framed, polled with
good carcass quality. Although its role has traditionally been
to produce premium lambs when mated to sires of meat breeds, the
Corriedale is now achieving comparative performance rates with
purebred lambs. This bonus together with a high skin value secures
its future as a popular breed.
The
Corriedale produces bulky, high-yielding wool ranging from 31.5 to
24.5 micron fiber diameter. The fleece from mature ewes will weigh
from 10 to 17 pounds (4.5-7.7 kg) with a staple length of 3.5 to 6
inches (9-15 cm). The yield percent of the fleece ranges from
50 to 60 percent. Mature rams will weigh from 175 to 275 pounds
(79-125 kg), ewe weights range from 130 to 180 pounds (59-81 kg).
The
breed was first imported into the United States in 1914. They
are well adapted to farm flock situations where abundant feed is
available but may also be used in range situations.
**********
Dorset
The exact
history of the Dorset sheep is found wanting for some positive record
of origin. History does tell us that centuries ago, Spain wished to
conquer England, and possibly during this time, the Merino sheep were
brought into Southwest England and were crossed with the Horned Sheep
of Wales, which produced a desirable all-purpose sheep which met the
needs of that time. Thus began a breed of sheep which spread over
Dorset, Somerset, Devon, and most of Wales and were called Horned
Dorsets. In the USA they are called Dorset.
Dorsets
in America, in a publication called Sheep Industry in the United
States, written by Ezra Carmen, H, A. Heath, and John Minton, all
of whom were Oregon pioneers living in the Salem, OR area, we learn
of Dorsets being in Oregon in 1860. These shipments were brought to
the West Coast from England by the Hudson Bay Shipping Company and
the first Dorsets were brought over for Mr. Richard Scott of
Milwaukee, OR, in 1860. The first Dorsets on the East Coast were
brought from England in 1885 and exhibited at the American Fat Stock
Show in Chicago. Other early importers between 1887 and 1891 were:
William Daley, Lockport, NY; E. F. Bowditch, Framingham, MA; T. S.
Cooper, Coopersburg, PA; J, L. Henderson & Son, Washington, PA,
and Tranquility Farms, Allamuchy, NJ.
Dorset
ewes weigh from 150 to 200 pounds at maturity, some in show condition
may very well exceed this weight, Dorset rams weigh from 225 to 275
pounds at maturity. Dorsets are one of the few breeds that carry the
"out-of-season" breeding characteristic. The ewes are good
mothers, good milkers and multiple births are not uncommon. Dorsets
work well in commercial situations both in the ewe flock and from a
terminal sire aspect.
************
Icelandic
sheep
The
Icelandic sheep are of medium size with mature ewes weighing 150-160
lbs. and rams 200-220 lbs. They are fine boned with open face and
legs and udders. The breed has both polled and horned individual of
both sexes but it is primarily horned. Icelandic sheep are not
particularly tall but broad and have an excellent conformation as a
meat breed. They are seasonal breeders, the ewes start to come into
heat around early November, lasting through April. By early October
the mature rams develop a distinct odor which stimulates breeding
activity in the ewes. The odor remains with the rams through the
breeding season. This smell will also have an adverse effect on meat
quality if mature rams are slaughtered during that period
The
breed is famous for its wool around the world, but in Iceland it is
bred almost exclusive for meat. More than 80% of the income from them
in Iceland is from meat. Though the lambs are born small, they grow
fairly fast. On good pastures they should reach 80-90 lbs in 4-5
months, at which time they are weaned. The average growth rate is
250-300 g/day (10-12 oz/day). These lambs are not fed any extra grain
or creep feed but are slaughtered straight off mountain pastures.
Dressing percentage is around 45%. The meat are fine grained and has
excellent flavor.
Even
though the wool counts for little of the income from sheep in Iceland
(less than 15%) it is the wool for which they are know. The fleece
has an inner and outer coat typical of the more primitive breeds with
the fine undercoat being called Thel) and the long, coarser outercoat
called Tog. The fleeces are open and not very greasy. The average
fleece weighs 4-5 lbs. in grease. Due to the length of fiber, the
openness of the wool, the natural colors and the versatility, fleeces
are usually sold through specialty markets to handspinners. The thel
is down like, springy, lustrous and soft. The longer tog coat is
similar to mohair, wavy or corkscrewed rather than crimped and is
wonderful in worsted spinning.
***************
Jacob
Sheep
The
Jacob sheep is indeed a unique breed in America. Slight of build,
with the narrow, lean carcass typical of some of the ancient British
breeds, they are immediately noticeable due to their black and white
fleeces and prominent horns. Both males and females are horned,
sporting two, four and occasionally six horns. Most striking to many
people are four-horned rams with two vertical center horns as much as
two feet long, and two side horns curling down along the side of the
head. Two-horned rams develop the more familiar classic double curl.
Horns on the ewe are always shorter and more delicate than the rams'
horns.
The
Jacob fleece, which is properly described as white with black spots,
is prized by hand spinners and weavers. The white and the black wool,
which may fade at the tips to dark brown, may be blended to various
shades of greys. The wool is of medium grade, and interestingly, the
black wool, which grows out of black skin, frequently is shorter than
the white wool, which grows from white skin. Ideally, the animal
should be 40% black and 60% white, with certain characteristic
patterns. The legs should be predominantly white, with black hooves
and black knees and hocks desirable. The desired Jacob face is
frequently referred to as "badger faced', with black cheeks and
muzzle, but a white blaze down the front of the face. The nose should
be black as well as the horns and ears.
The
Jacob is an old, unimproved breed. As a result, it is slight in
build, with ewes averaging only about 100 to 120 pounds. Typical
fleeces will weigh only three or four pounds, and may vary quite a
bit in coloring, crimp, and fineness. Jacob breeders take great
delight in the personalities of their animals; some believe that the
lack of breeding improvement is responsible for preserving a more
goat-like curiosity and agility.
***************
Karakul
Sheep
The
Karakul may be the oldest breed of domesticated sheep. Archaeological
evidence indicates the existence of the Persian lambskin as early as
1400 B.C. and carvings of a distinct Karakul type have been found on
ancient Babylonian temples. Although known as the "fur"
sheep, the Karakul provided more than the beautifully patterned silky
pelts of the young lambs. They were also a source of milk, meat,
tallow, and wool, a strong fiber that was felted into fabric or woven
into carpeting.
The
harsh conditions under which they evolved has given them strong and
lasting teeth, a key to their longevity. They are resistant to
internal parasites and foot rot. While they respond to good feed and
care, they are excellent foragers and will go through a season of
scant food or graze marginal land in which ordinary sheep would not
survive. Karakuls withstand extremes of either hot or cold but they
should have access to dry cover and be kept out of marshy pastures.
The
Karakuls differ radically in conformation from many other breeds.
They are of the fat broadtailed type of sheep. In their large tail is
stored fat, a source of nourishment, similar in function to the
camel's hump. The narrow appendage below this fat sack is often
recurved, giving an S shape. Karakuls are medium-size sheep. The rams
will weigh between 175-225 pounds and the ewes range from 100-150
pounds. They stand tall, with a long, narrow body. The top line is
highest at the loin with the rump long and sloping, blending into a
low set broadtail.
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These are the first 7 breeds I researched and to be honest I think they all would work for us....some more than others. I learned some interesting things too. Like the fact the Icelandic which is so noted for its fine wool here in North America is more prized for its fine quality meat in Iceland!
I hope you find this breed list useful and next post will see the remaining Calendar Sheep.
Sheep are so versatile with the ability to produce Milk,Meat and Fiber for your homestead. What a marvelous animal they are!
