|
|
|
|
Sheep:
The Lazy SR has run a band of sheep for approximately 20 years. Typically, lambs arrive between mid-April and the end of May, and except for ewe lamb replacements, the lambs are sold in late August. Until 2010, the Ranch exclusively ran Targhee sheep, but last year added Border Leicester sheep as well. No hormones are used with Ranch sheep and all are raised on grass pastures with no supplements. LSR sheep are as natural as when the ones which first arrived on the Earth.
Some of our Targhee sheep find the camera more interesting that the hay pile behind them, or maybe they are just looking for a grain handout.
American Lamb:
Almost all lamb produced in the United State is sold in supermarkets and restaurants in our country.When it comes to lamb, there is none better than American! That's because American sheep genetics are geared toward producing a superior product. In taste tests, both consumers and restaurateurs preferred American lamb over foreign lamb. What makes American lamb so appealing? Its portion size, mild flavor and product freshness. American sheep are reared on high quality naturalforagediets. Some lambs are marketed directly from the range or pasture while others are grainfinished for a short period of time before being processed. There are only a few days from the time American lambs are processed until the product is available in grocery stores and restaurants. Therefore, the meat is always very fresh.
Key Facts About Targhee Sheep--Sheep Made in America:
The western range industry has long demanded a breed of sheep, thick in natural
fleshing, producing high quality apparel type wool, and adapted to rugged conditions.
Such a breed would contribute to breeding stability and simplify marketing problems
with uniform body type and fleece grade. Many sheep breeders thought the ideal range
breed would be ¾ fine wool and ¼ long wool breeding. This was commonly called a
“come back” sheep. The goal of these pioneers was to develop profitable range raised sheep requiring minimal human intervention. They succeeded! Today's Targhee sheep are hearty enough to withstand the elements while producing high quality lamb and wool for market.
To fulfill this need the Targhee sheep was developed by the U.S. Sheep
Experiment Station at Dubois, Idaho. In 1926 a group of 210 of the experiment station’s
cross-bred ewes, consisting of Rambouillet, Lincoln, and Corriedale blood, were bred to
nine of the smoothest, thickest experiment station Rambouillet rams. After three years of
the program, 201 first generation ewes were carefully selected and bred intensely. These
ewes weighed 91 pounds as yearlings after shearing. A wide range of variations were
produced in the second and third generations, but careful selection reduced the variations
in future generations. The new breed of sheep was named Targhee after the Targhee National Forest
where the sheep grazed during the summer.
The first private individual to breed Targhees was Henry J. Yoppe of Eureka,
Montana. He began breeding ¾ crosses in 1929, and in 1934 bought his first Targhee
ram from Dubois.
In 1942 Montana State University began a Targhee breeding program and over
the next ten years a number of individuals began Targhee breeding programs. This was
usually accomplished by sorting a band of Rambouillet, Columbia, or Rambouillet-
Columbia ewes that met the selection criteria for “Targhee Type” as established by the
U.S. Sheep Experiment Station. In large bands this usually resulted in 10% or fewer
being kept. Sieben Live Stock Company of Helena, Montana, sorted 12,000 Rambouillet
ewes to come up with 800 that met the criteria. These ewes were then crossed with
Targhee rams from Dubois. When the Targhee Association was formed it was
determined that five generations of top crossing were required to register the sheep.
Mature Targhee ewes raise a high percentage of twins under range conditions. Targhee ewes excel in pounds of lamb weaned per ewe bred. Lambs at weaning should be thick and in good body condition. and the Lazy SR lambs are just that!
Key Facts About Border Leicester Sheep: Emigrated from England
The Border Leicester is a dual purpose breed of sheep, producing both meat and wool. Border Leicester wool falls in long, shining locks that are popular with hand spinners. The Border Leicester also has a longer loin and leaner meat than many sheep of its size. The Border Leicester is a natural when it comes to direct marketing. Lean, tender lamb and premium fleece that tops the hand spinning market keeps customers coming back for more.
The Border Leicester has a regal, alert appearance. Its head and legs are free of wool, and its arched Roman nose and long, erect ears give the Border Leicester a stylish, distinctive look. Border Leicesters rank third in size among the longwool breeds. A ram at maturity should weigh 225-300 pounds and stand about 32 inches at the shoulder. He should have a wide, level back. Ewes usually weigh 150-225 pounds. Border Leicesters are hardy and well muscled. Ewes are prolific, excellent mothers and heavy milkers. They are also good foragers and get along on less feed than many other breeds. Border Leicester lambs are active and vigorous at birth. They grow rapidly for the first four months and continue to grow for several years. Border Leicester lambs fed for maximum gains often reach a trim 110 pounds by 4-1/2 months of age. Those who prefer to grow out lambs more slowly can shear 2-3 pounds of skirted handspinning wool. Border Leicesters are generally calm and easy to handle, even though they are very aware of their surroundings. A pleasant surprise for many is the gentlemanly disposition of Border Leicester rams.
Border Leicester ewe lamb in the late summer of 2010
Sheep with long, lustrous wool have been in Leicestershire, England since the earliest recorded history of the British Isles, and are responsible for the improvement and development of other longwool breeds. Robert Bakewell (1726-95) is credited with improvement of the Leicester sheep and also played an important role in the development of the Shire horse and Shorthorn cattle.
The Border Leicester breed was founded in 1767 by George and Matthew Culley. They were friends of Bakewell and had access to his improved Leicesters. Some feel that the Culley Brothers developed the Border Leicester by crossing Bakewell’s improved Leicester rams with Teeswater ewes. Others argue that Cheviot blood was introduced. Perhaps both are correct. In any case, the breed was firmly established in England by 1850. Border Leicesters have now surpassed the old English Leicester in popularity in the British Isles and other countries.
The English Leicester is said to have been introduced into the United States by George Washington, who kept a small purebred flock of Leicesters and used the rams extensively in his flock of 800 head at Mount Vernon. It is not known when the first sheep of Border Leicester type arrived in North America, but the 1920 census lists 767 purebred Border Leicesters in the U.S. The American Border Leicester Association was established in the U.S. in 1973.
|
|
|