In Webinar #2 of the 2021 OSU Small Ruminant Webinar Series, Dr. Alejandro Relling reviews the objectives and methods of an ongoing research project evaluating alternative fiber sources for gestating ewes. For those interested in following the remainder of our 2021 OSU Small Ruminant Webinar Series, be sure to register here.
In Webinar #2 of the 2021 OSU Small Ruminant Webinar Series, Dr. Alejandro Relling reviews the objectives and methods of an ongoing research project evaluating alternative fiber sources for growing lambs. As forage prices increase, alternative sources of fiber may be considered for lamb finishing diets as a means to decrease the cost of production. For those interested in following the remainder of our 2021 OSU Small Ruminant Webinar Series, be sure to register here.
In Webinar #1 of the 2021 OSU Small Ruminant Webinar Series, Tim Barnes presented on the development, design, and importance of providing a creep feed area for young lambs and kids. This is an important management tool that can be used to maximize lamb and kid growth. Location, feeder design, entry gate options, and ventilation are considerations for commercial or purebred flocks. For those interested in following the remainder of our 2021 OSU Small Ruminant Webinar Series, be sure to register here.
Christine Gelley, OSU Extension Educator ANR, Noble County
To celebrate, Christine Gelley- ANR Educator of Noble County OSU Extension will host Farm Talk Lunch in her kitchen to share some of the basics of lamb selection and preparation. The featured cut will be lamb shoulder with Latin spices cooked in the Instant Pot, ideal for tacos or fajitas. Family Consumer Science Educators- Sami Schott and Emily Marrison will share information on kitchen safety, Instant Pot basics, and cooking methods for preparing lamb. OSU Extension Beef Cattle Field Specialist and trained meat scientist- Garth Ruff will also provide commentary on lamb cuts and appropriate cooking methods for best results. The program will be held on February 19, 2021 at 12:00 Noon. Register for free here: https://go.osu.edu/farmtalklamblunch21
To browse recipes utilizing lamb shoulder, look here: https://www.americanlamb.com/shoulder-chop
Looking to try something new of perhaps a recipe on how to cook your favorite cut of lamb? Be sure to check out all recipes here: https://www.americanlamb.com/recipes-1 that can be used to enjoy American lamb.
For basic how-to tips for cooking lamb be sure to visit: https://www.americanlamb.com/cooking-school-1
Dr. U. Karki, Cooperative Extension Program, Tuskegee University
(Previously published with eXtension – Goats: August 14, 2019)
Survival and increased performance of newborn kids significantly improves goat producers’ likelihood of success in the goat industry. The objective of good care and management of newborn kids is to minimize death and enhance health and performance. In most situations, does take care of their kids and minimal attention may be required by owners. Does with good mothering ability — the capability to care and raise kids successfully — and experience clean their kids by licking immediately after kids are born. Does bleat time to time to communicate and get the kids’ attention. Kids in good health and condition stand up, seek teats, and suckle within half an hour or so after birth. These actions of does and kids develop a maternal bond. Early development of a maternal bond is crucial for the survival and growth of newborn kids. Does keep their kids nearby and protect them from other animals in the herd. Does nourish their kids by producing and feeding colostrum and milk. Well-fed does provide sufficient Continue reading
Dr. Lyda Garcia, Assistant Professor – Meat Science, The Ohio State University
The Ohio State University Extension Meat Specialist offer two day workshops to tackle meat industry labor challenges.
When COVID-19 hit the US meat industry early 2020, many disruptions quickly surfaced – impacting our livestock and meat industries. As large-scale meat plants were in the process of slowing and even shutting down, local meat processors were looked upon to relieve the pressures brought forth by COVID-19. As many, if not all, local meat processors stepped up to fill these needs, significant stresses were quickly felt by the employees on the front lines. As many small scale, to very small scale meat processors were accustomed to a slower steady pace, the onset of doubling or tripling work load caused employees to reconsider their future. In the world of the meat industry, physical labor is Continue reading
In Webinar #1 of the 2021 OSU Small Ruminant Webinar Series, Brady Campbell presented on Small Ruminant Management: Colostrum and Milk. This ten minute segment covers the importance of colostrum for newborns, sourcing and storing colostrum and milk, and choosing appropriate methods of administering aid if young need assistance. For those interested in following the remainder of our 2021 OSU Small Ruminant Webinar Series, be sure to register here.
In Webinar #1 of the 2021 OSU Small Ruminant Webinar Series, Christine Gelley demonstrated how to tube feed a lamb/kid if they are unable to suckle. For those interested in following the remainder of our 2021 OSU Small Ruminant Webinar Series, be sure to register here.
Dr. Dan Morrical, Extension Sheep Specialist, Iowa State University
(Excerpt previously published during the 2017 Virginia Shepherd’s Symposium)
Sheep nutrition and feeding is extremely critical to the success or failure of the ewe flock enterprise. As shepherds our task is to provide balanced rations to meet the ewe’s nutrient requirements on the least costly basis. Feed costs account for half the cost of producing lamb and wool. Therefore, cost control must always be foremost in the shepherd’s mind. Sheep enterprises face a greater challenge in meeting needs of the flock because of the large within flock and between flock variations. This paper reflects the general guidelines for feeding ewes; however, each operation must adapt and modify these guidelines for their specific operation.
The amount of nutrients the sheep require is affected by several factors. These include ewe age and weight along with Continue reading
William ‘Terry’ Halleran, Agronomy Specialist: Hickory County, University of Missouri
(Previously published in Progressive Forage: August 31, 2017)
Many times over my past years as an agriculture educator and so-called “expert” in the field, I have been asked, “What do you think my hay is worth?” or “How much should I give for hay this year?” Oftentimes, sight unseen or with very limited information to base my response on, they expect a precise answer. Can’t do it.
Hay is often priced by what your neighbor is selling it for down the road. After all, if their price is cheaper than yours, they will probably make the sale before you. But are the consumers really getting what they paid for?
Let’s begin by asking a few questions and try to guide you down the road to consider Continue reading