The sheep flock at Black Sheep Farm is rotationally grazed on pasture from May to October, and then winter bale grazed on a field with barn access for shelter. They have free access to mineral supplements in the form of a molasses block. No dewormers are used, as parasite control is achieved through intensive managed grazing. The use of dewormers leads to the spread of insecticides over pasture fields, killing insects which help the soil.

When on pasture during the growing season, the sheep are moved to a new paddock every 1-3 days, depending on the quality of the forage and growing conditions. This requires setting up movable electric fencing on a daily basis, as well as moving their field shelter, water wagon and mineral block. The flock is well trained to Skyler’s whistle to gather at the gate to the new patch around 4 pm each day. This is when the sugars in the plants are at their highest, and the sheep are able to graze them into the cool of the evening.

Lambing takes place in April, with the ewes getting sheared at the beginning of March. This way we can see the ewes’ body condition before lambing and provide extra feed as necessary. With their mothers shorn, newborn lambs are also better able to warm up against them, and find teats more easily to start nursing. We skirt and sort the fleeces before sending them to an Ontario mill for processing into yarn. When ram lambs are sent to become meat, we also take their hides back to salt and cure them, before sending them on to an Ontario tannery for tanning.

Lamb meat is available in the fall in 10 lb bundles of frozen mixed cuts ($170), as half lambs (~15-17 lbs hanging) cut to your specifications ($215), or whole lamb (~28-32 lbs hanging) cut to your specifications ($14/lb hanging weight). If you would like to be on the list for lamb meat, please email A $100 deposit is due on ordering, with the remainder to be paid at delivery or pick up.

Yarn and lambskins can be purchased through our store. Please click here to see availability and pricing.

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