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  

Pan Seared Lamb Loin Chops with Tart Cherry Compote

Recipe provided by

Chef Billy Parisi

INGREDIENTS

For the Marinade:

  • 1 ½ tablespoons finely minced fresh thyme
  • 1 large peeled and small diced shallot
  • 6 finely minced garlic cloves
  • zest and juice of 1 lemon
  • 1 ½ cups of olive oil + 1 tablespoon
  • 10 4-ounce American lamb loin chops
  • 1 tablespoon unsalted butter
  • salt and pepper to taste

For the Sauce: 

  • 2 tablespoons unsalted butter
  • 1 small peeled and small diced shallot
  • 2 finely minced garlic cloves
  • ½ cup red wine, I prefer merlot
  • 3 cups good beef stock
  • 1/3 cup dried cherries
  • 1 teaspoon each finely minced fresh thyme, parsley, and chives
  • 2 teaspoons of crushed pistachios

DIRECTIONS

Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

Transfer the lamb loin chops to a 13×9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter. 

Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.  

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