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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

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Achievement Day Requirements

Showmanship 40

Conformation 40

Two Inspections or Judging 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

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� 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.

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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 naturally-

ventilated cold housing is satisfactory for sheep. It is better to over-ventilate than under-

ventilate.

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

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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. Cut off the long toe

2. Clean out the dirt

3. Remove the excess hoof wall

4. Check the levelness & remove the high side

5. 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.

22

23

24

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. _________________________

2. _________________________

3. _________________________

4. _________________________

5. _________________________

6. _________________________

7. _________________________

8. _________________________

9. _________________________

10. _________________________

11. _________________________

12. _________________________

13. _________________________

14. _________________________

15. ___________________________

16. ___________________________

17. ___________________________

18. ___________________________

19. ___________________________

20. ___________________________

21. ___________________________

22. ___________________________

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23. ___________________________

24. ___________________________

25. ___________________________

26. ___________________________

27. ___________________________

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. Lamb – Sheep that are under 1 year of age

2. Shepherd – A person who cares for sheep

3. Shearing – The removal of wool from the sheep

4. Ram – A male sheep; buck is the slang term for ram

5. Colostrum – The first milk produced by the ewe after giving birth

6. Ewe – Female sheep; yoe is the slang term for ewe

7. Docking – The shortening of the sheep’s tail

8. 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. Corriedale

2. Left side

3. Suffolk

4. True

5. Rambouillet

6. False

7. 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