SHEEP AT KERALES FARM

FLOCK SPECIFICS & PLANS

KHATADINShttp://www.katahdins.org/

Our breeding program selects for parasite resistance, excellent mothering qualities and traits, phenotype, sensible temperament, and vigorous rate of gain.

2009 saw the addition of "Ozark" to our flock. Ozark was purchased from Kathy Beilek of Misty Oak Khatadins, and was originally part of the research flock at the Univeristy of Arkansas. Ozark has outstanding parasite resistance, and has demonstrated a strong genotype for passing that trait to his offspring. We are very lucky to have him, and will use him for 2 years before he returns back to Misty Oaks, where he already has a waiting list of people hoping to purchase him!

In 2008 we added a new ram, "Thor", with outstanding EPDs, a Roberto son, from Misty Oak Katahdins in Ohio. Our flock is raised to produce fast growing, meaty lambs, with a weaning weight goal of 60 pounds.

Nutritional Information--Khatadins

Katahdin meat is a nutritious food choice that is mild-flavoured, may be eaten hot or cold and requires no special preparation.  The chart below shows the nutrients in a 100 gram serving of Katahdin whole leg and the approximate recommended daily intake from Health Canada for a healthy adult weighing 70 kg (154 lbs) and consuming 2000 calories daily.

Katahdin Meats in Daily Diets

NutrientRecommended Intake100g Katahdin Whole Leg

Protein50-60 g19.6 g

Calcium800-1000 mg8.8 mg

Iron8-10 mg1.9 mg

Potassium2000 mg279 mg

Sodium500 mg82.7 mg

Fat67 g15.7 g

Saturated Fat22 g7.07 g

Cholesterol300 mg45.2 mg

Cholesterol Content in 100g Serving

Katahdin Meat44.4 mg

Domestic Lamb72.5 mg

New Zealand Lamb77.2 mg

Pork69.0 mg

Turkey72.0 mg

Beef74.0 mg

Chicken75.0 mg

Katahdin nutritional data derived from a 1998 University of Saskatchewan study conducted on 12 sides of Katahdin meat from 12 animals from producers throughout Saskatchewan; ages 6 months – 2 years; male and female.  Data for all other meats from USDA Nutrient Database for Standard Reference, March 1998

SCOTTISH BLACKFACEhttp://www.ramshornstudio.com/blackface_breeders_guild.htm

We started our flock with 6 ewes purchased from Barbara Armata's flock in NY. In 2009 we added a ram from Dannette Laucks flock, a correct male with an excellent pedigree. His sire was an AI lamb from Scottish semen, and a one of Dannette's best producers.

We use the Scotties for training our dogs, as they are quite clever and wily, and are quite quick to find weakness in a dog. They are even more reactive than the Khatadins, so they keep the handler on their toes as well!

SCOTCH MULES

In the fall of 2009, we will be crossing our Scottish Blackface to a Blue Faced leicester ram, which will produce Scotch Mule sheep. Half of all the UK’s crossbred ewes are mules, and are the backbone of the UK's prime lamb production syste. The Scottie ewes bring generations of hardiness, vigor, excellent mothering abilities and the ability to thrive on grass. The BFL brings size, increased length of body (which enables the ewe to carry multiple births), increased milk production, and increased prolificacy. These mules are then bred to a terminal sire, such as a Texel, which brings fast growth and excellent carcass.

for more information on Mule sheep visit: www.MuleSheep.com

OUR FLOCK:

We have two flocks, a small group of Scottish Blackface, and about 40-50 Khatadins, both used for producing quality meat, and for training our dogs. Starting in 2010, we will be starting to establish the three-tiered crossbreeding system that's used to such good effect in the UK. The system uses hill breeds (Scottish blackface or Swaledale) or upland breeds (North Country Cheviot) crossed with a maternal sire (Bluefaced Liecester) to produce a crossbred production ewe known as a mule. Mules are then bred to terminal sires such as Texel or Suffolk to produce market lambs.

PASTURE RAISED LAMB

If you are interested in some delicious lamb please email me. We only sell by the animal, which is typically 15-40 lbs of meat. We have two excellent local butchers, and you can have the lamb cut to your specifications.  Lambs are available late spring through the fall.

Our sheep are raised on pasture for as long as the grass grows. During the winter we feed high quality hay, and give whole corn to the ewes in late pregnancy and lactation. We use no hormones, and only use antibiotics if needed to treat a sick animal. The meat is very mild, very lean, and tastes totally different than what you buy at the store!

OTHER SALES

Occasionally, we have yearling ewes, wethers, and dog broke sheep for sale.

Please email me for more information.