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Slide 2 Rich County 4-H Show Lamb Selection Slide 3 Darrell Rothlisberger Rich County Extension Agent Slide 4 Parts of the Sheep back loin hindsaddle leg hock flank shoulder forearm neck brisket pastern Slide 5 Selection Criteria Muscle Frame Structural Correctness Style and Balance Slide 6 MUSCLE Slide 7 Indicators of Muscle Top Leg Front view Rear view Bone Slide 8 From the top Wide across top Long loin Thick meaty loin Butterfly feel along spine Slide 9 Feeling the top Put fingers together and feel across spine Check the width of loin Check the length of loin Slide 10 Front Wide based Clean brisket Large bone Bulging forearm Slight prominent shoulder Dont get too big a shoulder as this will make the lamb look rough Slide 11 From the rear The widest portion should be the center or stifle Wide based Inside leg muscle Wedge made stifle wide base Slide 12 From the side Level top The hindsaddle should be longer that the front part of the back Long loin You want a long topped lamb but it must be strong topped as well Slide 13 Bone A large bone is an indicator of muscle. Slide 14 FRAME Slide 15 Frame Long bodied Tall Slide 16 STRUCTURAL CORRECTNESS Slide 17 Structure Neck extend out of top of shoulders Top line should be long, level and straight Pasterns should be strong Slide 18 Structure Walk with feet wide apart Walk with long smooth strides Stay away from weak topped, open shouldered, lambs with steep rumps Slide 19 STYLE AND BALANCE Slide 20 Style and Balance Trim extended neck Trim clean chest Long top line Level hindsaddle Trim middle Tight wrinkle free hide Slide 21 Look for potential Select a Lamb that has.. Large frame Long body Long neck Clean chest floor Muscle indicators Long, thick loin Long, level hindsaddle Slide 22 FEEDING AND NUTRITION Know your lamb and its genetics to best utilize your feeding program Slide 23 Feed trough options There are several ways to feed lambs that can aide in the development of leg and loin muscle Note: Never feed on the ground, place feeders at least shoulder height Slide 24 Feeding Always feed clean feed Feed in a clean trough Feed at the same time each day Slide 25 Nutrition Five Basic parts Water Protein Carbohydrates and Fats (energy) Minerals Vitamins Slide 26 Slide 27 Protein When in the growing stages - protein levels need to be higher When in the finishing stages - protein needs to be lower Provide material to build tissue Wool, hooves, skin, muscle, internal organs Slide 28 Protein Feed your lamb the Protein level that is recommended for the growth stage they are in. These levels are only suggestions and may need adjusting depending on your lambs needs and requirements GrowingFinishing 16 to 20 %14 to 16 % Slide 29 Carbohydrates and Fats (Energy) Important for body maintenance, growth, movement and heat production Efficient use of Energy depends on levels of protein High Energy requirements need high Protein levels. (growing lambs) Note Most commercially prepared show lamb feeds will be balanced with regards to protein and energy levels Slide 30 Vitamins and Minerals Lambs require little amounts of vitamins, but are still important Vitamins A and B complex are important for good health Salt, Calcium and Phosphorus are important Have free choice salt and mineral available at all times Slide 31 CARE FOR YOUR NEW LAMB Slide 32 Pen Preparation Be sure there are no sharp objects that can injure your lamb Keep pen clean and free of trash Provide good shade and protection from the weather Provide adequate exercise space Slide 33 Pen - shade Trees can provide very good shade Man made shades can be very beneficial Air circulation is very important Slide 34 Starting on feed Allow lambs to get used to their new surroundings Feed some good quality grass, or alfalfa hay at first Dont start on grain right away if they havent been on creep feed or grain before Slide 35 Feed Start very slowly This allows the digestive system to get used to the concentrated feed to pound per day at the beginning Build up to 3% of the lambs body weight Allow 15 minutes for lambs to finish their grain Slide 36 Success in Feeding Hand feeding is the best Look over your lamb twice a day Note how they are eating Monitor weight gains Monitor fat Exercise Slide 37 EXERCISE Slide 38 Exercise Will not necessarily develop muscle Muscle is genetic It will maintain and promote condition of muscle Stimulate appetite Help with even finish or fat cover Slide 39 Jumps Jumps can aide in developing firm legs and loin Jumps can be: Hurdles Barrels Railroad ties Pipes or boards Slide 40 When to exercise Only when it is cool Early morning or late evening Start slowly and build to a full exercise program Large pen space may let lambs get by with less exercise Walking a lamb doesnt give them proper exercise but is better than nothing. Slide 41 Running Running without hurdles can help firm and harden finish during the last 4 to 6 weeks. Getting lambs too hot can be bad for finish Slide 42 HEALTH Slide 43 Basic Health Considerations Enterotoxemia (overeating disease) Internal Parasites (worms) Soremouth Tetnus Ringworm Prolapse Polyarthritis (stiff lamb disease) Slide 44 Equipment Rake Shovel Trimming stand Clippers Wool card Rope halter Hand Shears Portable feed and water troughs Lamb blankets or socks Slide 45 Papers and Regulations Be sure to get a proper bill of sale from the seller Brand inspection papers are not required on Lambs If purchasing from out of state be sure to follow the requirements mandated by law by the Utah Department of Agriculture. For more information call the state vet at 801. 538.7100 See Darrell for details Slide 46 WHERE ARE THEY? Slide 47 Finding them There are various places to purchase show lambs. Ask Darrell and he can let you know of breeders both locally and out of state, as well as lamb sales in the area or region. Slide 48 Lamb information resources Internet www.clublambpage.comwww.clublambpage.com Search Engine keywords like: show lamb, club lamb, junior market lamb Magazines Purple Circle The National Livestock Exhibitor Pacific Showcase Slide 49 Rich County Junior Livestock Schools and Skillathon June 14-17, 2005 Rich County Fairgrounds Demonstrations Lectures by experts Hands on instruction Showmanship Fitting Feeding Slide 50 Rebel Jackpot June 18, 2005 Rich County Fairgrounds Swine 8:00 AM Steers 10:00 AM Lambs 2:00 PM Pigs and Lambs $10 Steers $25 Slide 51 THANK YOU FOR COMING Good Luck and have a great year ! ! Youre the Best