The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: macgro7 on September 21, 2016, 08:06:03 pm
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I'm originally Polish. In Poland all sheep in the mountains were (and most still are!) milked, and most of that milk is made into a fantastic smoked cheese! A lot of them are actually dairy friesian sheep.
In 1970s there 3 milion sheep in Poland. Now there are only about 30,000!!! And nearly 100% of the lamb is exported to italy. NO ONE eats sheep meat in Poland. I think it's a shame as this is the reason why the industry with hundreds of years of tradition is practically dead.
My own grandfather's brothers used to have sheep - Polish merino (I think).
Anyway, I'm planning to get shetland ewes and breed them. I have seen an article of an American lad who used to get 3 quarts (1 1/2 pints?) a day from milking shetland ewes.
Anyone milking their sheep? What breeds?
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This person milks shetland x friesian ewes:
http://www.wildernesstravels.co.uk/sheep/milkingsheep.htm (http://www.wildernesstravels.co.uk/sheep/milkingsheep.htm)
Article mentions milking shetlands:
http://ouroneacrefarm.com/raising-shetland-sheep-guide-to-starting-a-flock/ (http://ouroneacrefarm.com/raising-shetland-sheep-guide-to-starting-a-flock/)
And yes, I know shetland are small so there won't be that much milk and probably only for 3 months or so. But at the moment I probably couldn't be bothered to milk them everyday for more - would need some holidays in summer and wouldnt trust anyone else to do it.
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Shetlands do have tiny fiddly teats, and you have to do something with the lambs - or wean them early then get your milk. I had thought of trying milking my Hebs but was put off by the small teats - it's really rich and creamy milk though. Maybe if a ewe loses her lambs you could milk her and see how you get on.
The smoked cheese sounds wonderful. Did they practice transhumance in Poland, where the flocks are taken up to the high mountain pastures in the summer and the shepherds stay up there with them, making their cheese, with big guardian dogs to help keep wolves and other beasties away?
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I was thinking of putting the lamb separate from the mother at night and milking her first thing in the morning.
We ll see! It doesn't cost to try! Well... expect for lots of time and possibly a milking stand
Next year I could mate the ewes with a dairy tuple and keep a ewe from that cross. Then mate the cross back to shetland to try breeding a mini dairy sheep lol
Did they practice transhumance in Poland, where the flocks are taken up to the high mountain pastures in the summer and the shepherds stay up there with them, making their cheese, with big guardian dogs to help keep wolves and other beasties away?
Few shepherd actually still do! Those are the highlanders who spend summer in the mountains with Polish tatra shepherd dogs and sheep. Milk them every day, make cheese and take sheep into barns for the winter and sell cheese in town to tourist going skiing. Sounds great but unfortunately less and less people do it nowadays :(
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The problem with seperating it at night is that the milk will still taste lamby because he is still suckling. Traditionally they take the lamb away and send to slaughter for veal, then they milk the ewe out for 3 days before drinking, to remove the taste. I have a friesland x welsh which i started milking this year, but sadly couldnt drink it due to lamb being on her and the fact I wormed her :(
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I met shepherds milking in the Tatras in the early 1990's ....summer grazing with guard dogs. Ewes raised lambs but were gathered once a day and hand milked a pint or less (?) of milk each
Made cheese and a yogurt type fermented drink (can't remember the name of it)
Met a guy from Czech this year who had walked his flock of 200 animals from the south of Czech up into the Tatras along old droving routes ---there is a bit about him on Youtube somewhere
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The problem with seperating it at night is that the milk will still taste lamby because he is still suckling.
I've never heard this before, and it's certainly not a problem with cattle. ???
The article linked by macgro7 refers to taking milk after keeping the lamb off until it cries.
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The problem with seperating it at night is that the milk will still taste lamby because he is still suckling.
Certainly not an issue with goats either. The only time I have tasted "goaty" milk is when the nanny is lacking minerals, notably cobalt deficiency. I have milked nannies that are completely weaned and those that have suckled kids, even minutes before I milk them and there is no difference.
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I met shepherds milking in the Tatras in the early 1990's ....summer grazing with guard dogs. Ewes raised lambs but were gathered once a day and hand milked a pint or less (?) of milk each
Made cheese and a yogurt type fermented drink (can't remember the name of it)
Met a guy from Czech this year who had walked his flock of 200 animals from the south of Czech up into the Tatras along old droving routes ---there is a bit about him on Youtube somewhere
I've read a Polish article about the highlanders shepherds and they said they only milk about 200ml (a cup) from each ewe in a day. But obviously because they milk like 200 they still get quiet a bit for cheese making.
Today as I said it's mostly a tourist attraction
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The problem with seperating it at night is that the milk will still taste lamby because he is still suckling. Traditionally they take the lamb away and send to slaughter for veal, then they milk the ewe out for 3 days before drinking, to remove the taste. I have a friesland x welsh which i started milking this year, but sadly couldnt drink it due to lamb being on her and the fact I wormed her :(
Why would it taste lamby? Never heard of that
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Some of the popular breeds which were used for dairying, but now are rather forgotten are:
-portland - they used to free range them on the Isle of portland with their lambs and put them in the coral for night, milk them and make cheese which they used for trading with the mainland
-lleyn - popular for meat today. Known for its milkiness.not many people realise that CAERPHILLY cheese was made from their milk!
-icelandic - untill the war and mechanisation of agriculture it was the main dairy animal in Iceland
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I'm tempted to have a go next year as well. I have one ewe (Swaledale x cheviot) in particular who has an udder like a Jersey cow. The only problem is, she's particularly wild!
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Traditionally they take the lamb away and send to slaughter for veal,
Veal is from cattle not sheep. Lambs go off at 4 months anyway.
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I milked some of our Zwartbles a bit this year. It tasted lovely! :)
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I have a zwarble x Swanley, only had 1 lamb both years she lambed. Think I might try milking g her next time :-)
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Traditionally they take the lamb away and send to slaughter for veal,
Veal is from cattle not sheep. Lambs go off at 4 months anyway.
In france they kill the lambs at a few days to a week old and use the skin for leather gloves and the meat is a delicacy :)
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I know that 'milk lamb' is a delicacy 'on the Continent', but having supplied this trade when I was on the moorland farm, it was fresh-from-the-hills straight-off-their-dams up to 15kgs deadweight they were wanting. I've not heard about eating neonates. I guess for a sheep dairying business, having an outlet for newborn lambs would be very useful.
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You know... in Leicester a lot of butcher shops sell "spring lamb".
My in laws buy it but having studied in agricultural college and worked with sheep, traded at the melton mowbray livestock market... I have never heard of that!!! :roflanim:
Do you think they actually sell "baby lambs"? Or are they just lambs of small breeds? I.E. Cheaper to buy for the butchers? They still sell them for at least £80-90 per 12kg lamb!!!
And apparently it's still cheaper than buying from chopped up pieces from the supermarket.
So what do they actually sell? Maybe they go to the fields in june and nick some lambs!
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Spring lambs are that year's lambs, coming in to a market which has hitherto been selling hoggs (last year's lambs) since Christmas.
Farmers who lamb early indoors can have their first lambs ready for the spring lamb trade in March, or even earlier in some counties. Up here in north Cumbria the spring lamb trade starts in April, and is just a very few lambs until later on in May when the first of the outdoor-born lambs start to appear in the mart.
We usually have a few early single lambs ready in May, at 12-14 weeks old. They'll have been born and reared outside, born in February or occasionally late January. The bulk of our lambs are born in March, and are still ahead of the majority of the hill and moorland lambs to get to the fat mart.
We've been known to get £100-£120 a head for spring lambs in May. Lambs of the same breeding will fetch £85-£95 later in the season.
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Milk lamb is indeed a delicacy: lamb that is still unweaned and usually 4-6 weeks old. So indeed is effectively the sheep equivalent of veal.
Seems there's a fair old profit in it too
http://www.londonfinefoods.co.uk/product/CFFpmflwholelamb/Pyrenees+Milk+Fed+Lamb+Entier (http://www.londonfinefoods.co.uk/product/CFFpmflwholelamb/Pyrenees+Milk+Fed+Lamb+Entier)
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Wow. Teeny chops! Thanks for that Hexvxxx99.
I wonder if the Blackie lambs that come off the Scottish hills in August and are shipped to France as 'milk lamb' are sold and eaten in the expectation that they're only 6 weeks old...