Sheep

Overview

Aims of this Sheep course from Warnborough College

• Collect information about different sheep breeds which are being farmed or could be successfully farmed in your region.

• Compare the different characteristics of sheep breeds in terms of appearance, hardiness, commercial potential.

• Select breeds for three different purposes, including wool production and meat production, in your locality.

• Inspect at least two sheep, ideally, from separate flocks, and determine their age by looking in their mouths.

• Define the following different sheep breeding terms: Oestrus, Gestation, Weaning, Flushing, Wet ewes, Teasers.

• Design a “breeding record form” which includes all necessary factors.

• List criteria to be used for selecting sheep for different purposes, including for replacement and for slaughter.

• Develop a standard form, which considers both meat and wool, to use for judging sheep.

• Talk to at least two experienced sheep farmers about “condition scoring” of sheep.

• Compare the differences in food required by different types of sheep, including: rams; breeding ewes at different stages of pregnancy; sheep being fattened for meat.

• Prepare a collection of ten pasture plant species from at least two different sheep properties and comment on the suitability of the pasture for sheep.

• Distinguish between the different categories of sheep health problems, including: viral, bacterial, metabolic, protozoal, poisoning, parasites.

• Describe how to perform different pest and disease control tasks, including: drenching, injecting, hoof trimming, docking.