Integrated Parasite Management Strategies for Sheep Producers

Webinar to Address Parasite Management   is the topic for the next American Sheep Industry Association-sponsored webinar. Dr. Andrew Weaver of North Carolina State University will lead the webinar on Tuesday at 8 p.m. eastern time.    “Parasites continue to be a significant challenge for sheep production across the country. The failure of dewormers to adequately treat parasite infections has resulted in the need for alternative parasite management strategies. Unfortunately, there is no single cure. Rather, an integrated approach is needed where multiple strategies are implemented for effective parasite control,” reads the webinar description.   “These strategies can include environment-based approaches as well as animal-based approaches. In this webinar, parasite biology and host-parasite interactions will be highlighted to provide context for parasite management. Discussion will follow on various parasite management strategies available and how they can be implemented in a sheep production system. A multifaceted approach to parasite management will be most successful in mitigating infection levels and improving sheep performance and well-being.”
Register for the Webinar

Sheep & Goat Handling System

So after wrangling sheep for nearly 30 years with the skill of a good Border Collie and the muscle of my sons, I decided to invest in a Sheep handling system to make the process a little less labor intensive. 

I did lots of research and talked to many shepherds and finally picked the system for me.  I am so excited to have my new Lakeland SG100 arriving next week!!!  This system includes:

Qty 1 –  (Working Chute and Crowding Tub w/ anti back-up gate and guillotine gate)

Qty 1 –  (Deluxe Spin Trim Chute w/ tires and hitch)

Stay tuned to see how we set it up and use it here on Solace Farm.  My Pa always said to work smarter not harder.

Integrated Parasite Management Strategies for Sheep Producers.


I invite you to join us for our next American Sheep Industry webinar on Tuesday, May 24 when Dr. Andrew Weaver of North Carolina State University will join us to discuss “Integrated Parasite Management Strategies for Sheep Producers.”  

You can register for the webinar by clicking the ‘Register Now’ link below. This will afford you not only access to the live webinar but also follow up emails with links to the webinar recording and PowerPoint slides. This webinar is made possible by the generous support of the American Sheep Industry Association. Let me know if you have any questions.

  Integrated Parasite Management Strategies for Sheep Producers Join us for a webinar on May 24, 2022 at 7:00 PM CDT. Register now! https://attendee.gotowebinar.com/register/785372782430938639 Presenter:
Dr. Andrew Weaver
Extension Specialist, Small Ruminants
North Carolina University

Host: Dr. Jay Parsons, Department of Agricultural Economics, University of Nebraska-Lincoln

Time: 8:00 PM Eastern; 7:00 PM Central; 6:00 PM Mountain; 5:00 PM Pacific

Description:
Parasites continue to be a significant challenge for sheep production across the country. The failure of dewormers to adequately treat parasite infections has resulted in the need for alternative parasite management strategies. Unfortunately, there is no single cure. Rather, an integrated approach is needed where multiple strategies are implemented for effective parasite control. These strategies can include environment-based approaches as well as animal-based approaches. In this webinar, parasite biology and host-parasite interactions will be highlighted to provide context for parasite management. Discussion will follow on various parasite management strategies available and how they can be implemented in a sheep production system. A multifaceted approach to parasite management will be most successful in mitigating infection levels and improving sheep performance and well-being.   This webinar is made possible with funding support from the American Sheep Industry Association. After registering, you will receive a confirmation email containing information about joining the webinar. View System Requirements  

Shepherd’s Pie

INGREDIENTS

FILLING

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds ground American lamb
  • 1- 1/2 tablespoons Worcestershire sauce
  • 2-3 tablespoons tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon red pepper flakes
  • Pinch of nutmeg
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup beef broth
  • 1 cup frozen peas
  • 1/2 cup frozen corn

TOPPING

  • 3-4 large potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream, warmed
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt (more or less, to taste)

DIRECTIONS

Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.

Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.

In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.

To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.

Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.

Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.

Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd’s pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.

Bake for 45 minutes at 375 degrees F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.

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