This week we delivered eight lambs to the butcher. Getting them loaded onto the trailer wasn’t really that bad. I started by taking the whole day off from work. I usually only take the afternoon off but then I am rushed and stressed, and the sheep can sense that. By having plenty of time and staying calm, they herded fairly easily into the barn. We had also finally developed a sorting system using some tube gates given to us by a neighbor. The sorting system turned out to be more of a holding system when all of the sheep loaded onto the trailer at once, but it helped. It was then that I had to wrestle 30 sheep to determine the wethers from the ewes, unloading them one by one from the trailer. Next year, we will use ear tags to make our sorting even easier.
We won’t be selling any lamb though. All of our lambs were delivered for The Loft Restaurant at Traders Point Creamery. Please watch their website for meals featuring Full Circle Farm lamb. Next year, we hope to become their main provider of grass-fed lamb.
We will be at the Farm to Fork Market at Normandy Farms this Saturday, December 7. It’s time to start planning your Christmas meal. We have plenty of pastured whole chickens but only six hams remaining. We will have plenty of other pastured pork though. Betsy’s Kitchen will be bringing Paleo Apple Pie Bars and Paleo Sandwich Bread this week.
As always, we also sell all of our grass-fed meats at the farm.