Our Flock
Our sheep, a Southdown and Suffolk cross, are a fairly recent addition to our farm, as of 2013. Southdowns are one of the oldest of the English sheep breeds, originating on the South Down hills of Sussex County, England. This smaller breed is known for its hardiness and produces tender and flavourful meat. Our sheep roam around the farmyard during the day, grazing on native grass pasture, and spend nights in their pen where they're safe, protected by our Great Pyrenees guard dog, Lizzy. During the very cold Alberta winters, our winter feeding program includes some grain we've grown to keep their energy levels up, with lots of alfalfa hay from our pastures.
Our flock lambs in late May and early June, and lambs are ready for butchering in about eight months. Our lambs and sheep aren’t implanted with hormones or fed routine antibiotics, so they grow naturally, taking a little longer to reach their finish weights. At each step of the process, from pasture rotations to the local provincially inspected butcher, stress is minimized.
Our flock lambs in late May and early June, and lambs are ready for butchering in about eight months. Our lambs and sheep aren’t implanted with hormones or fed routine antibiotics, so they grow naturally, taking a little longer to reach their finish weights. At each step of the process, from pasture rotations to the local provincially inspected butcher, stress is minimized.
|
|