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The Country Enterprise Handbook
Analysing your assets|Land use|Vegetables|Soft fruit|Flower & herb growing|Orchard & vineyard|Woodlands Sheep|Beef|Pigs|Rabbits|Hens|Ducks|Geese|Dairying|Kitchen|Bees|Wool|Water|Home|Contact us

Keeping sheep
>..Slaughter practicality
...Jacobs crosses
...Ram management
...- Feeding
...- Castration & strike
...Summer & autumn

Lamb is the simplest meat to sell.

It is a small carcass compared to pork or beef and is easily jointed and transported. When the sheep are big enough you take them to a slaughter-house to be killed. You then collect them. Some slaughter-houses will joint and pack for you; they charge for it, of course some a lot more than others.

If you feel too much of your profit is going in their charges, it is not difficult to joint and pack yourself. If you let the weight of the meat 'help' you, there is very little 'strong-arm technique' required. When you produce a lot of lamb the extra profit is considerable. When the lamb is slaughtered the skin is usually taken as part of the fee. This is all very well unless you want to cure the skin.

Some slaughter-houses will not let you have your skins back: it is too difficult for them to differentiate with the numbers they handle. We keep quite a lot of Jacob sheep and like to have all our skins so we have to travel a fair distance to a suitable slaughter-house. In fact, some slaughter-houses will not accept Jacobs at all so you must check first if you have some ready.

Warning! When you get the skin back you will also get the head. Never feed this to a dog: there is a worm that forms a cyst in sheep's heads that if passed on to dogs is very unpleasant indeed.