Tag Archives: livestock

Year of the Sheep: Introducing Pecorino

15 Sunday Feb 2015

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Despite his noble bearing, thus far Pecorino has demonstrated a rather sheepish personality.

With the Year of the Sheep just around the corner on the Chinese calendar, it’s fitting that we’re celebrating the arrival of Pecorino. Pecorino is a Dorper-Damara cross ram, adopted from our friends Stefan and Amanda from their property at Inman Valley. Although our Wiltshire Horn-Dorper lambs have been pretty unfazed by the blinding summer heat, their Wiltshire Horn mothers have not fared so well. Enter Pecorino and his robust African desert-survival genetics and fat-tailed energy-storing mystique. Continue reading →

Farm hack: reusing livestock water

08 Sunday Feb 2015

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The new Trough Hose Outlet Mark 2 (aka. THOM2), in position.

When our livestock are moved into the next paddock, or the trough needs a clean, the contents, up to 450 litres of water, are dumped into the pasture. While we’ve tended to hold a ‘survival-of-the-fittest’ mentality for our tree planting, we couldn’t help but feel that this water could be better directed on nearby seedlings. So, a little while ago, we whipped up our first attempt at a stock trough water diverter that would do just this.  Continue reading →

Snag-a-Palooza: Celebrating with sausage!

02 Monday Feb 2015

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IMG_5603We celebrated our first sheep harvest with Snag-a-Palooza, our inaugural sausage-making fiesta. An entire beast was put through the mincer, so we invited a number of mutton-connoisseurs and aspiring snag-o-nauts to come and belt out some bangers. With several sausage fillers on the go, including a couple of 5kg hand-cranked machines hired from a butcher, the group made short work of the meat and had a vast amount of sausages ready in time for a barbeque lunch. Despite having armfuls of library books to prime ourselves, there were a few handy tricks we developed over the day to make the sausage-making a little smoother:

  • Don’t tie the end of the sausage while you’re making it to allow air pumped out by the sausage-maker to escape,
  • Allow about 10cm of empty casing either end of the sausage to allow for squeezing the filling to eliminate air bubbles,
  • Construct one big sausage, then make the links afterwards by pinching, then alternate your twists forwards and backwards for each small sausage,
  • Feed the casing out slowly, allowing the mince to inflate the casing with minimal air bubbles,
  • Avoid making sausages in your loungeroom, as explosions, followed by mince showers, are possible.
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Guiding fresh sausage into its spiral.

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Making the most of mutton

22 Thursday Jan 2015

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A mutton and lentil stew, with mutton consumed.

Back in December, we conducted our first slaughter from our flock, selecting some of our more senior ewes and a handful of lambs to be dispatched at the local meatworks. We’ve discovered a great deal of buried enthusiasm for the merits of good mutton. From the likes of Hugh-Fearnley Whittingstall and Prince Charles with their Mutton Renaissance campaign, to various friends who fondly recalled being raised on the more mature meat.

At its best, mutton is renowned for being a fine grained meat, with a complexity of flavour reflective of its diversity of forage. With Hugh Fearnley-Whittingstall describing mutton as the beef of the sheep world, fellow foodie Sophie Grigson has gushed over mutton as “beautifully tender, firm-grained, and with a rich but not aggressive flavour,” offering, in comparison to lamb, “more depth of flavour, a more complex rounded taste, more ‘umami’, if you like.” Continue reading →

Alpaca makeover: our first shearing

08 Thursday Jan 2015

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The before shot: full-coated alpacas from Yarnauwi and Whistling Pig mingle before their makeover.

Our alpacas Fidel and Ernesto have tolerated the heat for some weeks now, so there was general celebration when their shearing day arrived. Unfortunately, it also happened to be a searing, humid afternoon when we attempted to load them onto the trailer to transport them down the road to Delamere’s stunning Whistling Pig Farm where the shearers would meet us and clip our respective animals. In the past, we’ve thought of Fidel and Ernesto as compliant, if a little aloof, but that afternoon, with the sun beating down, they flatly refused to step aboard the trailer. We bribed, cajoled, pushed and persuaded in every way we could think of, but they just sat down in the grass, leaned against the trailer tailgate, and ignored us. Thankfully, the shearers were passing, and in a matter of seconds had them aboard on their way to Whistling Pig.

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Ernesto takes a professional interest in Fidel’s trim. 

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A moveable sheep shelter: the sequel

05 Monday Jan 2015

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With recent temperatures climbing into the 40s (about 107 degrees Fahrenheit), and tree-induced shade still a few years away, we’ve constructed another moveable sheep shelter to ensure our sheep and alpacas have a cooler place to recline on the most hostile of days.

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Employing the off-grid carpentry prowess of Jeremy and Pete, we knocked up the second shelter to the same rough plan as the original: salvaged hardwood for a sled base, allowing it to be dragged from pasture to pasture, fallen redgum for uprights, and tin reclaimed from the gullies for the roof. The previous life of the tin means that a hole is already cut for the installation of a pot-belly stove, should the sheep find one that fits their budget. This sheep shelter also includes a perch, should passing birds need a break while searching for a tree. Continue reading →

The Farm Year in Review: 2014

18 Thursday Dec 2014

Posted by in events, livestock, planning, regeneration

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2014 was a year where the dry season came early and stayed late. It seemed as if the rain barely had a chance to soften the ground and throw up some soursobs before our clay soils began to crack again and the pasture browned off. Despite this, after two years observing the rhythms of this patch of ground, I feel like we’re becoming more resilient and optimistic: where previously we despaired at every lost seedling, now we celebrate every survivor.

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Summer: a shingleback lizard soaks up some sunshine.

In the spirit of permaculture, this year also marks a transition from our observational period towards beginning to implement infrastructure for a sustainable farming enterprise. With fencing and water infrastructure for livestock, our appreciation of the need for water only deepens, and despite its challenges, we’ve learnt to stop worrying and love winter.

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Life and Death

16 Tuesday Dec 2014

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Our first lambing season has come to an end, with four boy and four girl lambs gracing our paddocks. All our ewes birthed successfully and recovered well for which we are proud (none were first-time mothers). Our two alpacas have done a great job at keeping foxes away from the lambs, making this freaky high pitched ululation when even a small elderly house dog sets foot on the property in a car with its owner! We’ve kept mothers and lambs together so that mothers can pass on their nutritional wisdom, and to self-wean whenever they choose to.

Asha, Simon and Joel wrangle lambs in our moveable sheepyards

Even though we completed an excellent NRM sheep course, we’ve had to largely teach ourselves how to do a range of lambing operations. We’ve docked all the tails, given two rounds of vaccinations, tagged their ears, and castrated the boys (this was a real challenge!) Thanks to Simon, Asha and Rob who were guest sheep wranglers at various points, and without whom we would have struggled to complete the jobs.
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Farm hack: stock trough hose outlet

23 Sunday Nov 2014

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IMG_5325Every week or so we empty our stock troughs, sometimes for cleaning, sometimes to shift it into a new paddock or location to prevent the soil getting bared out. As dry springs like this one remind us, water is precious. The dam fills in winter, we pump up to the tanks, then try to gravity feed the stock troughs from spring until the rains come again. When it came to empty the troughs, we tried some judicious bucketing onto nearby seedlings, but that’s long and arduous when you have 450 litres to decant.  Continue reading →