Table of Contents
Project Requirements…………………………………………………….. Page 3
Learn the Language……………………………………………………….Page 4
Parts of the Sheep………………………………………………………….Page 5
Sheep Breeds………………………………………………………………Page 6
Grooming and Showing…………………………………………………...Page 10
Sheep Health……………………………………………………………….Page 12
Caring for your Lamb………………………………………………….....Page 15
Housing & Feeding your Sheep…………………………………………..Page 16
Sheering your Sheep………………………………………………………Page 18
Caring for Hooves…………………………………………………………Page 19
Judging……………………………………………………………………..Page 20
Activities for Members………………………………………………….....Page 24
Answers to Activities………………………………………………………Page 28
Member’s Guide …………………………………………………………..Page 30
Showmanship Tips …………………………………………………………Page 37
2
Achievement Day Requirements
Showmanship
Conformation
Two Inspections or Judging
40
40
20
Total
100 Marks
Showmanship marks are made up of the following requirements:
Fitting
30
Condition
Cleanliness
Trimming and/or grooming
Condition of hooves
Training and Showing of Animal
50
Evidence of previous training
Handling of the project animal
Animal’s response to the exhibitor’s movements
Ring Manners & Appearance of Show Person
20
Clothes neat, clean and suitable to occasion
Full attention given to the job at hand
Is on time, alert and aware of the judge, responds to the judge’s requests
Courteous and polite to other exhibitors and judge
Knowledge of project animal’s pedigree, care and management program
100 Marks
Exhibition Item
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Members must show their project animal they raised throughout the year. If an animal is
not shown at Achievement Day it cannot show in 4-H Classes at the Fairs & Exhibitions.
Learn the Language
Ewe:
Female Sheep; Yoe is the slang term for ewe
Ram:
Male Sheep; Buck is the slang term for ram
Lamb:
Sheep that are under 1 year of age
Flock:
A herd of sheep
Shepherd:
A person who cares for sheep
Crossbreed:
A sheep is one whose sire or dam is a purebred but the other parent
is not eligible for registration with a breed association.
Gestation Period:
The time during which the ewe carries her lamb
Colostrum:
The first milk produced by the ewe after giving birth
Bracing a lamb:
Bracing is when you make your lamb flex their muscles in the leg
and loin areas. The lamb will push into your body, making their
muscles feel harder and more toned.
Setting up a sheep:
A showmanship term referring to the proper placement of a lamb’s
legs while being exhibited for the judge
Shearing:
The removal of wool from the sheep
Docking:
The shortening of the sheep’s tail
Conformation:
The size and type of sheep
Finish:
Refers to the fat covering the sheep and is detected by handling the
animal
Sheep Facts
Body Temperature: 100.9 F – 103.8 F
Pulse/Heart Rate: 70 – 80 beats per minute
Estrus (heat) Cycle: 18 days
Length of each ‘heat’: 28 days
Gestation (length of pregnancy): 145 days
Breeding season: August through fall
4
Weight: Adult sheep average between 150 lbs – 200lbs
Parts of the Sheep
It is important to learn the language of sheep breeders. Certain parts of the animal have
specific names. Use the diagram below to learn the parts of the sheep.
5
Sheep Breeds
Border Cheviot
This small mountain sheep was developed on the border
between Scotland and England. Border Cheviots are
vigorous and hardy, noted for their ability to withstand
cold stormy weather and are good foragers that can
survive in harsh conditions. The Cheviot is a distinctive
white-faced sheep, with a wool-free face and legs,
pricked ears, black muzzle and black feet. It is a very
alert, active sheep, with a stylish, lively carriage. The ewes are good mothers and require
very little attention at lambing time. The lambs are small but hardy. The meat is fine
textured and of good quality and the fleece is bright and soft but weighs only 5 – 7 lbs.
North Country Cheviot
Native to northern Scotland, the North Country
Cheviot is easily identified by the all white face
ears and legs. Rugged but docile sheep, they are
excellent foragers and do well where other sheep
would starve. The carcass quality id good, but the
6 – 8 pound fleece often contains stiff whit hair
like fibers which lowers its value.
Corriedale
The Corriedale was developed in New Zealand
andAustralia in the 1800’s by crossing the Lincoln or
Leicester male with the Merino females as a dual-purpose
breed. This polled sheep produces a very tasty lamb
carcass and a very heavy fleece of good quality. Ewes
average 10 – 15 pounds or more of long-fiber wool
commanding a good price.
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Dorset
Developed in the counties of Dorset and Somerset,
England, Dorset is one of the oldest Down breeds.
The ewes have the unique characteristic of breeding
at any time, and often produce lambs twice a year.
As a result, the Dorset is very useful for the
production of Easter lamb and is increasing rapidly in popularity. The 6 – 10 lb fleece is
noted for its whiteness. A special feature of the breed is its heavy milk production. The
ewes seldom fail to claim their lambs. The lambs grow very fast.
Hampshire
This compact, blocky sheep with dark brown ears,
eyes and face was developed in Hampshire County,
England. It is a heavy eater, and produces good
meaty lamb carcasses and fine textured 7 – 9 lb
fleeces of moderate length. The lams are large at
birth and grow very fast. Hampshires are used
extensively for crossbreeding.
Leicester (Border)
A clean white face; ears and legs covered with fine white
hair; and a long open curly fleece of 8 – 12 lbs are features
of this breed. This breed was developed near the home of
the Boarder Cheviot. A vigorous sheepk the ewes are good
mothers, good milkers and often give birth to twins. In
Nova Scotia, Leicester ewes are bred with North Country
Cheviot rams to produce Scotia half-bred ewes.
Lincoln
Originating England, the Lincoln is said to be the
heaviest breed of sheep in the world; rams often
exceed 300 lbs. Lambs fatten slowly and when ready
for market are too heavy by today’s standards. No
other mutton breed produces a heavier fleece than that
of the Lincoln, which often weighs 20 lbs. The wool
hangs in very long ringlets ant there is a foretop of
wool extending down over the eyes. The fleece is much in demand for carpet
manufacturing.
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Montadale
The Montadale is a medium-wooled sheep developed
fairly recently in the United States by breeding
Columbia ewes to Border Cheviot rams. It resembles
the Cheviot but is larger and its ears are somewhat
longer. The fleece with 8 – 12 lbs and is of uniform
high quality. The ewe are good mothers and very prolific. Montadales are used in
crossbreeding to add ruggedness and blockiness and to increase reproduction.
Oxford
This heavy Down breed originated in Oxford County,
England. The face, ears and legs are normally dark gray
though lighter and darker shades are not uncommon. The
ewes are good milkers and lambs grow fast but do not finish
at desirable weights. The wool is longer and coarser than
that of other Down breeds. Fleeces average 9 – 12 lbs.
Rambouillet
Rambouillet, raised mainly on rangeland in Western Canada, are heavy boned, strong and
vigorous. The rams have large spiral horns but the ewes are generally hornless. The
lambs do well on the range but many of them end up in Eastern Canadian feedlots for
finishing to acceptable market weights. The fleeces with from 10 – 15 lbs and the high
quality wool commands top prices for use in fine tailored suits.
Southdown
The face of this small Down breed from the Southdown area
of southern England is covered with gray or brown wool. The
fine fleece is very dense and short but usually commands top
prices. The Southdown is noted for its blocky carcass, which
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is well covered with meat of excellent quality. The ewes are only average milkers,
producing small, slow maturing lambs.
Shropshire
Named after the English county where it originated, the
Shropshire has both good meat qualities and a sizable
fleece. The breed is rugged, of medium size, and has
dense wool covering the complete face. The wool is
compact, a good fleece weighing from 7 – 10 lbs. Twins
are quite common in this breed but the rams are inclined
to be slow breeders. The ewes are very prolific and are exceptionally good milk
producers. The lambs grow fast and produce fine grained, lean, meaty carcasses.
Suffolk
This large hardy breed is one of the most popular sheep in
Canada. Originating in Suffolk County, England, it is
distinguished by the absence of wool on the head and legs
which are covered instead with fine jet black hair. The
ewes are good milkers with a high likelihood of delivering
twins. The lambs mature early and produce high quality
carcasses. Suffolks are not a good wool breed. The wool is light in weight (5 – 8 lbs) and
often contains unwanted black fibres.
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Grooming and Showing
Appearance of You and Your Sheep:
Your sheep should be clean, well groomed and clipped; Clipping should follow
guidelines according to the breed of sheep and the sex.
• The wool should be shorn short for market animals
• The wool should be blocked out for breeding sheep
Hooves trimmed and shaped properly. Trim the hooves every 3 weeks from the
beginning of your 4-H project up until 2 weeks before the exhibition. Trimming
the feet on a regular basis enables the lamb to walk correctly. If the lamb cannot
walk correctly at the time of the show it may look as though it has crooked legs.
The lamb should be washed 2 or 3 weeks before the show. Washing the lamb
removes the lanolin (natural oil found in the fleece) from the fleece. Lanilon is
necessary to give body to the fleece. Washing the lamb too close to show time
will not allow enough time for the lanolin to be replenished by the lamb’s body. If
you bathe your lamb the day of the show leaving enough time for the wool to dry.
Lambs with wet wool are not attractive.
The lamb’s fleece should be trimmed to length of ½ inch three weeks before a
show. A few days before the show the fleece should be trimmed again, this time
to a length of ¾ inches.
You should be neat and clean just as the lamb should be well groomed.
Check the show regulations concerning the dress code and always comply with
the requirements such as wearing specific clothing.
In the Ring:
Leading
When leading you should be on the lamb’s left side with the halter in your right
hand. Your hand should be knuckle-side up with your smallest finger nearest the
lamb, three to six inches from the animal’s head.
• During a show, a halter is not recommended unless the exhibitor is
younger in age or is smaller in size.
When not using a halter, place your right hand behind the sheep’s ears and your
left hand under the lamb’s jaw with both thumbs facing your stomach. Never pull
the lamb by their ears as this will cause the lamb to pull back.
Walk straight ahead at a moderate speed, making sure your lamb’s head is high
enough to present an impressive style, attractive side view and graceful walk.
Be aware of the animal in front of you, allowing space when walking or when
setting up for a side view.
When leading your lamb in a circle, move in a clockwise direction, putting your
lamb between you and the judge Never obstruct the judge’s view of the lamb.
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Practice good posture in showmanship. It will make you look good and will help
keep the lamb calm. When your lamb is stopped, you may choose to scratch your
animal with a long calm stroke of your hand on their neck or belly.
Always be aware of the judge’s location, however, your first obligation is to your
lamb, so keep checking to see if it is standing correctly and that it is in the proper
position. Be ready to move on the judge’s signals or answer any questions about
your lamb such as age, breed type, or feeding program.
Always be courteous to show officials, the judge and other exhibitors.
Setting up your lamb
When stopped in the show ring, take one step to the left so you are in front of the
lamb.
Keep hands on both sides of the lamb’s jaw, right behind the ears.
Do not crowd into the sheep next to you. Proper distancing will allow for a better
view and helps the judge in viewing and handling your lamb. If you find yourself
being crowded, it is your responsibility to move yourself to a spot where the judge
can see you and your lamb…the easiest place to move to is the end of the line.
Set up your lamb with all four feet at the corners and the lamb’s weight evenly
dispersed over its legs. When setting up your lamb, start with the lamb’s legs
closest to the judge. ie. If the judge is closest to the lamb’s rear, set the rear legs
of the lamb first.
To move the leg of the lamb, grab the leg above the hock with your hand and
position it into the intended spot. If you cannot reach the hock with your hand use
your foot to do so.
If the judge comes to the right side of your lamb, be sure to position yourself on
the left side of the animal near its head, but not against it and vice versa for
judging on the left side.
When the judge moves to the front of the animal, the exhibitor should remain by
the lamb’s shoulder.
The exhibitor should always make his/her movements around the lamb’s front
end.
Never place your hand on the lamb’s back or the base of the neck. This will
obstruct the judge’s view of the lamb’s top.
Bracing your lamb:
Once you’ve got your lamb set up be ready for the judge to come and handle your
animal. Train your lamb to ‘brace’ or push against your knee. Other than when
leading, try to keep your animal in a light brace position all the time you’re in the
ring.
To brace the lamb, stand in front and hold it securely with its nose pointing
slightly upward. Gently push back on the lamb with your knee against the lamb’s
breast and shoulder area.
Never pull up on the lamb’s neck with your hands. Instead, use your knees to
control the animal to keep all 4 legs on the ground. Picking up the lamb off the
ground is unacceptable.
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Sheep Health
No animal, domestic, captive or wild, is immune to disease. However, proper food, water,
exercise and shelter can go a long way in keeping your sheep healthy. A few additional
preventative measures are also necessary for the good health of your sheep.
Docking the tail of the lamb will help prevent the accumulation of manure around
the rump area and in turn will greatly reduce ‘fly-strike’ (an infestation of
maggots which is normally in the rectal area, although it can occur anywhere on
the skin).
Periodic worming is needed (at least twice a year)
Three types of vaccinations are needed by pregnant ewes and later, their lambs.
The vaccines include: BoSe, Tetanus, and Enterotoxemia
Hooves should be trimmed and checked periodically for ‘foot rot’.
Enterotoxemia
Commonly known as ‘overeating disease’, Enterotoxemia is caused by the sudden release
of a large amount of toxin produced by the Clostridia bacteria. Clostridia are commonly
found in the gut of all sheep. A sudden change in diet or the amount fed will cause the
clostridia population to grow, increasing the amount of toxin.
Symptoms – Animals with enterotoxemia are frequently found dead, without symptoms.
The disease progresses rapidly and often strikes the healthiest of lambs. When symptoms
are observed, they are often confused with other diseases such as e.coli scours or polio.
Affected lambs will appear depressed, may grind their teeth, twitch or convulse.
Abdominal pain is also common.
Treatment - This disease is easily controlled by 2 vaccines per lamb given 2 weeks
apart.
White Muscle Disease
Also called ‘Stiff Lamb Disease’, White Muscle Disease is a degenerative muscle disease
found in large animal. It is caused by a lack of Selenium and/or Vitamin E. White Muscle
Disease can cause weakness in the hind quarters and even death.
Symptoms – WMD is most commonly found in newborns or fast growing animals.
When the skeletal muscles are affected, symptoms vary from mild stiffness to obvious
pain upon walking, to an inability to stand. Lambs may tremble in pain when held in a
standing position. A stiff gait and hunched appearance are common. Affected lambs may
remain bright and have normal appetites, but eventually they become too weak to nurse.
When the problem occurs in newborns, they are born weak and unable to rise. When the
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disease affects the heart, the animal shows signs similar to pneumonia, including difficult
breathing, a frothy nasal discharge (may be blood stained), and fever. The heart and
respiratory rates are elevated and often irregular. Skeletal and cardiac muscle disease may
occur concurrently.
Treatment - The best cure for this disease is prevention. Sheep should be on a
continuous feed program with high levels of selenium and vitamin e.
Urinary Calculi
Also called ‘Water Belly’ is a common metabolic disease found in male sheep. The
disease occurs when calculi (stones), lodge in the urinary tract and prevent urination. The
primary cause of urinary calculi is feeding concentrate diets which are excessive in
phosphorus and magnesium and/or have an imbalance of calcium and phosphorus. A lack
of water and water sources that are high in minerals are also contributing factors. In
females, calculi are formed, but excreted due to anatomic differences in the male and
female urinary tract.
Symptoms - Clinical signs vary. They usually start with restlessness and anxiety.
Affected animals may experience abdominal pain, urine dribbling (this urine may be
bloody), distention and rupture of the urethra. They will usually experience a loss of
appetite. They may have a humped-up appearance and edema under their belly. They
may kick at their belly and strain to urinate. As pain and discomfort increases, affected
animals will isolate themselves. If left untreated, affected animals will die when the
bladder bursts and urine fills the peritoneal cavity and is absorbed into the bloodstream.
Sometimes, it may be necessary to humanely destroy an affected animal to avoid further
suffering.
Treatment - Like most disease conditions, it is better to prevent urinary calculi than to
treat it. It can be prevented by proper feeding rations containing a calcium-to-phosphorus
ratio of at least 2:1. An adequate amount of water is also necessary to prevent urinary
calculi. Inadequate water intake causes the urine to be more concentrated, which makes
the formation of stones more likely. Water should be proper temperature and clean.
Coccidiosis
Coccidiosis is a parasitic disease in the intestinal tract. Coccidia parasites are transmitted
orally. It is directly related to contamination of lambing areas and pastures with coccidia
eggs present. It is most common in lambs 3 – 6 weeks old that are infected right after
birth. It also has a seasonal affect being more common in the wet winter months.
Symptoms - Diarrhea (containing blood), dehydration, fever, anemia, weight loss,
normal eating habits with little or no weight gain, and in extreme cases, death.
Treatment – Sheep with an active case of coccidiosis need individual treatment with
sulfa or corid drenches. This disease can be prevented by using 90 grams/ton of Bovatec
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in the starter feeds and continuing with 30 grams/ton in the grower finisher feeds. Pasture
rotation can greatly reduce parasites and help in the control of the disease. Early exposure
to the disease can result in solid immunity development. Treating an affected sheep is
ineffective but can reduce the severity of the disease if treatment is begun early.
Pneumonia
There are several types of pneumonia, often spread by sheep to sheep contact. The actual
infecting agent could be one of a number of bacteria, a mycoplasma or a virus.
Pneumonia is compounded by poor facilities and/or management. Ventilation
requirements are very high for sheep; no drafts, but plenty of fresh air. Mixing sheep
from different farms and stressful situations can cause problems. The stressor could be
the collection of a group of lambs from grass to a dusty yard for shipping, poor
ventilation in a barn, build up of ammonia from a manure pack in a building, high
humidity, overcrowding or any combination of these.
Symptoms - The clinical signs will vary with the severity. Early in an outbreak you may
realize that there is more coughing in the group than previously seen; when moving the
lambs some may lag behind and be breathing hard. There can be very sick animals which
require individual treatments; there may be some deaths.
Treatment - To prevent a pneumonia outbreak, avoid sudden stressful changes for the
lambing and avoid contamination from other sheep. If the collecting yard is very dusty,
lay the dust before the sheep come. Drive them slowly. In the winter good air movement
through a barn or shed is essential; stale humid air fosters pneumonia.
Foot Rot
Foot Rot is a bacterial infection that affects the feet of the sheep. The bacteria that causes
foot rot, Bacteriodes nodosus, is spread from infected sheep to the ground, manure,
bedding, etc., where it is then picked up by non-infected sheep. Foot rot is introduced by
purchase of an infected animal or by simply using facilities or trucks that have been
contaminated by infected sheep.
Symptoms - Tissue swelling around the hoof and lameness
Treatment – Keep feet dry, inject penicillin and/or use a foot bath with bacteriacide
solutions. Severely infected sheep that do not respond to treatment should be culled.
Assume all new additions to your flock are infected with foot rot.
Always isolate new animals for at least two weeks. Trim the feet immediately upon
arrival and then treat the feet of new sheep following trimming.
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Caring for your Lamb
It is very important that the lamb's first feeding is of colostrum (the first milk that a new
ewe produces) or at the very least that they get some colostrum within 24 hours of birth.
Colostrum contains antibodies that will protect the baby until it is old enough to be
inoculated. Colostrum is high in protein, minerals, and Vitamin A. It also serves as a milk
laxative and helps clean the prenatal residue from the digestive system of the newborn
lamb.
Make sure your lamb is warm enough. For the first few days it may be difficult for a
lamb to regulate its temperature, especially if the lamb is in the barn and the weather is
cold. A cold lamb will not eat. If necessary, place a heat lamp over a small box and place
the lamb in the box to warm him. Also, put a lamb blanket on him to help keep him
warm.
In the beginning your lamb will drink from its mother many times a day for a short time
each feeding. As the lamb gets older the feeding times become less frequent but for
longer periods of time until it is weaned at about 3 months of age (or 45 lbs). Weaning is
the practice of removing from lambs the milk diet provided by the ewe (or a milk
replacement diet).
From the milk diet, lambs are moved onto forage or grain-based diets. Begin offering
fresh hay at about one week. At first the lamb will just nibble on it but by 4 weeks old it
will be eating some hay daily. Always have fresh water available for your lamb after it
begins eating hay.
The separation can be stressful for both ewes and lambs. It should be the goal of all
producers to minimize stress at weaning.
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Housing & Feeding your Sheep
Sheep do not require elaborate housing facilities, although extra consideration must be
made for young stock and for the ewes during lambing season. Adult sheep do not need
warm facilities, but they do need a home that is draft free, elevated and well drained.
Facilities
Barns should not be heated or closed up. Good ventilation is an absolute must.
Respiratory problems (e.g. pneumonia and bronchitis) often result from poor ventilation.
If ammonia can be smelled in the barn, ventilation is probably inadequate. Ventilation
can be accomplished by either natural or mechanical means, but usually naturallyventilated cold housing is satisfactory for sheep. It is better to over-ventilate than underventilate.
If the sheep are housed outdoors in the winter, remember to have shelters so they can get
out of the snow and wind. Lean-tos are acceptable as long as the opening is facing away
from the wind. Nutrition is the key to keeping sheep outside in the winter. If they have
enough to eat, they will stay warm. When the sheep are housed outdoors in the summer
months they need to be provided with good shady areas.
The only requirement is that sheep have a dry, draft-free area for lambing. If lambing
occurs during winter or early spring, closed housing should be provided for the ewes and
new-born lambs.
Flooring
If the sheep are to be housed indoors, the floors are typically either earth or cement. Earth
Floors are warmer, softer and more economical, but may be harder to maintain. Good
drainage is necessary to keep the floor dry.
Concrete floors are very hard and unforgiving if a sheep falls. Concrete floors are easier
to maintain and sanitize than are dirt floors. Plenty of clean fresh bedding should be
provided at all times.
**If it isn’t clean enough or bedded well enough for the shepherd to curl up on, then it
isn’t adequate for the flock either.
Feed Storage
Grain must be kept dry, off the ground and protected from the elements. Wet moldy grain
is harmful to sheep. Grain also needs to be protected from rodent infestation. Protecting
hay from moisture and sunlight helps maintain nutrient quality and prevents wastage.
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Feeding
A comparison of grain vs. pasture-finishing of lambs
High concentrate diet
Pasture / Forage diet
Pros
Pros
Grain-fed lambs grow faster and reach market weight
quicker.
American consumers tend to prefer the milder flavor
of grain-fed lamb.
It is easier to monitor animal health in a grain-feeding
situation.
Internal parasites are not usually a problem in dry lot
feeding areas.
Grain finishing of lambs allows the producer to use
pasture for the ewe flock and maintain more ewes.
Grain-fed lambs tend to bring a higher price at sale
barns.
Grain, hay, and silage can be a more economical feed
choice in areas where land and fencing costs are high.
Pasture is a more natural diet and environment for
lambs.
Pasture-fed lambs tend to produce leaner carcasses.
The meat from grass-fed livestock usually contains
more conjugated linoleic acid (CLA), vitamin E,
omega-3 fatty acids, beta-carotene, and vitamin A than
the meat from grain-fed livestock.
There is a growing consumer demand for grass-fed
meat and milk.
Pasture gains tend to be more economical.
Fewer digestive problems are encountered when
lambs are pastured.
Cons
Cons
Grain-fed lambs usually produce fatter carcasses.
Grain-fed lambs are subject to various digestive
disturbances.
Some breeds (e.g. hair sheep) are not well-suited to a
high concentrate diets because they deposit their fat
internally first.
Concentrated feeding areas tend to be more
detrimental to the environment due to concentrated
animal numbers and the potential for runoff.
Large feed lots require permits to operate.
Pasture-fed lambs are more susceptible to internal
parasites.
Pasture-fed lambs are more vulnerable to predators.
Pasture-fed lambs usually grow slower and take
longer to reach market weight.
Many grass-fed lambs are often not able to reach their
genetic potential for growth.
Pasture-fed lambs may need some grain feeding to
reach slaughter condition for some markets.
More pasture is needed for the sheep enterprise if
lambs will be grazed.
Sheep have unique nutritional requirements that are critical for successful sheep
production. Sheep require better quality feed then do cattle and should be given an
alfalfa-mix hay rather than simple grass hay. Sheep will also need a grain supplement
specifically formulated for them, especially a breeding ewe.
Water
Water is the most important and often the most overlooked nutrient in a sheep’s diet.
Sheep do not like dirty water and will consume more if it is clean. Automatic watering
devices should be provided, if at all possible. If you are using ponds or dugouts as a water
17
source, watch out for a buildup of blue-green algae, as this can be potentially fatal to
livestock and humans.
Shearing & Trimming your Sheep
Sheep require regular shearing and in many areas professional sheep shearers will come
to your property and perform the service for a small fee. It is, however, possible for
anyone to learn how to do this chore. Shearing sheep is done twice a year and can be
done with either electric or hand shears.
Here are some simple instructions as to how to shear your sheep…
1. Hold the sheep in a clean area or pen while waiting to be sheared. This will keep
the wool clean.
2. Find a clean rug for the sheep to stand on while being sheared. Shear sheep away
from their pen or sleeping area.
3. Get rid of any feces or other debris that might be present in the coat before
shearing.
4. Shear sheep in warm weather to bring out the natural oils in the wool. This will
help keep the blades lubricated.
5. Put the sheep on it’s rump for easier handling.
6. Clip all the wool of the sheep’s stomach down to the udder. Be very careful in this
area not to cut the udder or the penis.
7. Next, open up the wool on the throat and shear around the left side of the neck
and head. Shear down the left side of the shoulder, keeping the sheep’s skin tight.
Shear as close to the skin as you can.
8. Roll the sheep over to the other side and clip down the right side. Now the fleece
should come right off the body except at the hindquarters.
9. Lay the sheep flat on the ground. Finish taking the fleece off the hindquarters.
Don’t forget to trim the sheep’s tail.
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Caring for Hooves
Sooner or later most shepherds will have to trim a few feet.
How often you have to do this chore depends on the breed of sheep and the environment
in which the sheep are kept. Outdoor sheep that do a lot of walking generally require less
trimming as their hooves wear down naturally. Sheep that are housed indoors will require
more trimming as they are walking on soft wet areas. The rate of hoof growth varies to
some extent with the breed. Sheep with white feet generally have hooves that are softer
and easier to trim that breeds with black feet.
Light-weight pruning shears are cheap and may be suitable for small flocks, but won’t
stand up to trimming hundreds of animals’ feet.
The typical trimming method involves catching, tipping, trimming all 4 feet and then
releasing the sheep. Be careful and try not to get frustrated. You will get better and faster
as you gain experience.
5 Things to remember when trimming sheep hooves:
1.
2.
3.
4.
5.
Cut off the long toe
Clean out the dirt
Remove the excess hoof wall
Check the levelness & remove the high side
If the hoof wall is separating in spots, cut away the outer wall in that area. Apply
copper naphthenate to the entire hoof afterwards.
Once you begin to see pink in the hoof you should stop. Below is a picture of a hoof that
was cut too deeply. If this occurs it is not a major issue. Simply treat the hoof with a
blood clotting powder to stop the bleeding. Monitor the sheep to make sure no problems
develop, but the animal will usually be just fine.
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Judging
There are a number of general characteristics a judge will look for on a sheep.
General Appearance
Head and Neck
Forequarters
Body
Hindquarters
Fleece or wool
When judging Market Lambs, there are two main areas that will be analyzed.
Muscling – referring to the meatiness of the lamb. Thickness and firmness
through the leg, natural thickness over the top line, and thickness in the forearm
and over the stifle are all indications of muscling.
Finish – refers to the fat covering of the lamb. A hard bare touch over the ribs and
edge of the backbone indicates a lack of finish while a soft, mellow touch
indicates too much finish. On a properly finished lamb one should be able to feel
the back bone and ribs just a little.
Combined with muscling and finish, judges are looking at the type, balance, and carcass
merit. This list will give a complete picture of the lamb.
Type
- Weight of 90-110 pounds
- Heavily muscled
- Well balanced with good body length
(longest part last rib to hind-saddle)
Finish
- Fat enough (not too fat) have high carcass
grade
- Fat covering of rib eye muscle .15-.25
inch of back fat
- Prominence of bones is a sign of poor
finish
- Too much finish has a supple touch
Muscling
- Thickness through the leg
- Heavy muscled lambs highest rating
- Natural thickness over the top
-Legs wide apart
Balance
- Overall appearance uniform
- Definition-straightness of lines
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Carcass Merit
- Leg and loin give 70 percent of value
- Select for prime leg and loin length
Handling Techniques
To accurately determine the muscling and finish on a market lamb, the judge must handle
it. The way a sheep stands when handled will affect your results. Make sure the lamb is
standing squarely on all 4 legs. Handle the lamb gently but firmly. Always keep you
fingers together as you feel the lamb, pressing firmly with fingers flat and with the ball of
your hand. Handle every lamb exactly the same way so you can make accurate
comparisons between the lambs.
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22
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Activities for Members
Project Leaders
This is a list of ideas for activities that can accompany some of the sections of this book.
Learn the Language
Have the members test their knowledge by defining the following terms:
1. Lamb: ____________________________________________________________
2. Shepherd: _________________________________________________________
3. Shearing: _________________________________________________________
4. Ram: _____________________________________________________________
5. Colostrum:________________________________________________________
6. Ewe: _____________________________________________________________
7. Docking: __________________________________________________________
8. Finish: ___________________________________________________________
9. Flock: ____________________________________________________________
10. Setting up a Sheep: __________________________________________________
11. Conformation: _____________________________________________________
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Activities Continued
Parts of a Sheep
Using this picture, have the members label the parts of the sheep.
1. _________________________
12. _________________________
2. _________________________
13. _________________________
3. _________________________
14. _________________________
4. _________________________
15. ___________________________
5. _________________________
16. ___________________________
6. _________________________
17. ___________________________
7. _________________________
18. ___________________________
8. _________________________
19. ___________________________
9. _________________________
20. ___________________________
10. _________________________
21. ___________________________
11. _________________________
22. ___________________________
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23. ___________________________
27. ___________________________
24. ___________________________
25. ___________________________
26. ___________________________
Activities Continued
Sheep Trivia:
1. Which sheep breed was developed by crossing a Leicester male with a Merino
female?
2. What side of the sheep do you lead from?
3. Which sheep breed is the most popular in Canada?
4. While in the show ring, your first obligation is to your sheep.
True or
False
5. Which sheep breed does well on an open range feeding program?
6. To brace the lamb, stand in front and hold it securely while placing pressure on
the dock.
True or
False
7. What are 2 things to remember when trimming the sheep’s hooves?
8. What is a male sheep called?
9. What are 3 general characteristics a judge will look for when judging a sheep?
10. Sheep with white feet generally have hooves that are softer and easier to trim that
breeds with black feet.
True
or
False
11. How many times a year should a sheep be dewormed?
12. What are 3 symptoms of Coccidiosis?
13. Sheep should not be kept outside in the winter.
True or
False
14. How old should a lamb be when weaned?
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15. Give 2 advantages of feeding your sheep a grain based diet.
16. Why is important to shear your sheep in the warm weather?
17. The term ‘muscling’ refers to the fat covering of the lamb.
True or
False
18. Why is colostrum important to a new born lamb?
19. When judging a sheep make sure it is standing squarely on all 4 legs.
True or
False
20. Sheep need fancy houses with lots of heat.
True or
False
21. What other name is ‘white muscle disease’ known as?
22. A female sheep is called a:
a. Hen
b. Ewe
c. Doe
d. Mare
23. Foot Rot is a bacterial infection that affects the feet of the sheep.
True or
False
24. The top of the sheep’s head is called the:
a. Hat
b. Twist
c. Poll
d. Pastern
25. How many times should a sheep be shorn?
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Activity Answer Guide
Learn the Language
1.
2.
3.
4.
5.
6.
7.
8.
Lamb – Sheep that are under 1 year of age
Shepherd – A person who cares for sheep
Shearing – The removal of wool from the sheep
Ram – A male sheep; buck is the slang term for ram
Colostrum – The first milk produced by the ewe after giving birth
Ewe – Female sheep; yoe is the slang term for ewe
Docking – The shortening of the sheep’s tail
Finish – Refers to the amount of fat on the sheep; it is detected by handling
the animal.
9. Flock – A herd of sheep
10. Setting up a sheep – A showmanship term referring to the proper placement of
a lamb’s legs while being exhibited for the judge
11. Conformation – The size and type of sheep
Parts of a Sheep
1. Face
2. Forehead
3. Poll or Cap
4. Throat
5. Breast
6. Top of Shoulder
7. Shoulder
8. Point of Shoulder
9. Elbow
10. Fore Arm
11. Knee
12. Cannon
13. Dew Claw
14. Hoof
15. Fore Rib
16. Muzzle
17. Rib or Side
18. Back or Top
19. Ear
20. Flank
21. Loin
22. Hip
23. Rump
24. Dock
25. Leg
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26. Hock
27. Pastern or Ankle
Answers to Sheep Trivia
1.
2.
3.
4.
5.
6.
7.
Corriedale
Left side
Suffolk
True
Rambouillet
False
Any 2 of the following: Cut off the long toe, Clean out the dirt, Remove
the excess hoof wall, Check the levelness & remove the high side, If the
hoof wall is separating in spots, cut away the outer wall in that area.
Apply copper naphthenate to the entire hoof afterwards.
8. Ram
9. Any 3 of the following: General Appearance, Head/Neck, Forequarters,
Body, Hindquarters, Fleece/wool
10. True
11. 2
12. Any 3 of the following: Diarrhea, Fever, Dehydration, Anemia, Weight
Loss, Normal eating habits with no weight gain, Death
13. False
14. 3 months or 45 lbs
15. Any 2 of the following: They grow faster, they reach market weight faster,
easier to monitor the animal’s health, less internal parasites, sheep fetch a
higher price at market, it can be more economical to feed grain if pasture
land is expensive.
16. Warm weather will bring out the natural oils in the sheep wool.
17. False
18. Colostrum contains antibodies that will protect the baby until it is old
enough to be inoculated. Colostrum is high in protein, minerals, and
Vitamin A. It also serves as a milk laxative and helps clean the prenatal
residue from the digestive system of the newborn lamb.
19. True
20. False
21. Stiff Lamb Disease
22. Ewe
23. True
24. Poll
25. 2
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