We raise sheep for schooling purposes -- that is, to train our dogs and our student's dogs how to herd.  We also raise locker lambs for some of the best tasting meat around.

Our ewes spend most of their time outdoors. This way they can exercise and spend as much time as they want in the fresh air and sunshine. They do have access to a barn, of course, and during lambing time they are locked up at night, both for their safety and to make it easier on the shepherdess during the middle-of-the-night "barn checks."

Our lambs are born in late February to early March and are raised on locally grown hay and grain until turned out on pasture. We use a modified rotational grazing system to maximize pasture utilization and insure healthy sheep and lambs. Our pasture is never sprayed with any chemicals. The lambs are allowed to grow at a natural pace, we don't try to push their growth by artificial means, as we believe that produces the highest quality, best tasting meat. Besides, it's much better for the animals.

Our lambs are raised naturally in that we use no hormones or antibiotics. They ARE vaccinated against the most common ailments that affect sheep to ensure their health and they are given anthelmintics (de-worming meds). Any lamb that has to be medicated beyond that for any reason is not sold as a locker lamb.

We occasionally have school sheep for sale or "rent."  You may want to consider renting a few sheep before you leap into full-fledged ownership.  This way you will also have the option of switching the sheep so that you are not always training on the same three or five.

Contact us for availability.

We expect this year's lambs to start reaching butcher weight by the middle of October although as of July, we have one wether lamb that is already 90 lbs which is very early for our flock.  The majority of the locker lambs (those that will be available for your freezer) weigh around 65-75 lbs at this time.  

We used a new processing plant last year (2006).  We really liked their customer service and the way they processed the 8 lambs we brought there last year.  The plant is Odenthal's Meats which is located between New Prague and Montgomery.

The price remains unchanged at $2.50 per pound hanging weight for the first lamb. You will also pay the processing fee, which varies slightly depending on your cutting instructions.  If you'd like, you can also buy a whole lamb if you prefer to do your own cutting.  The price is the same, but you will obviously save money on the processing.

If you buy more than one lamb, the price will drop by 10 cents per pound for each additional lamb down to $2.00. And, for every new customer you send our way that buys a lamb, we will reduce the price of your lamb by $10 per lamb sold.

If a whole lamb is too much meat for your needs, there is almost always someone wanting to split a lamb so it's possible for you to purchase a half.

If you have any questions and/or want to place an order, you can contact us by phone, e-mail or "snail-mail" (U.S. Post Office).

We look forward to hearing from you.