samedi 26 mai 2007
DOB Jan 2005
Colour Noire Brunissante
This is Gary the lamb, hand reared by Patrick from the age of one week.
As a hand reared or cade lamb, hes very friendly, a little too friendly at times! Gary is our resident wether, adored by everyone, hes good with the girls and gentle with the lambs. He is also the Grandaddy of the current line. Photos of Gary as a youngster courtesy of Joe, Lesley and Patrick
Pictured here at the age of two and a half years meeting and greeting one of our visitors. Photos
vendredi 25 mai 2007
Yours truly shearing one of the Ouessant girls . Now I don't get any marks for technique but shearing your sheep is important and necessary. Lambs don't need to be trimmed in their first year but come the begining of the second year May June is a good time although I have been known to start in April you should arrange for them to be sheared or look at doing them yourself not as hard as it sounds but beware if you didn't have a bad back to start with it won't be long...............
Here I am actually using an old pair of dog clippers oster A5 's to be exact and I have a number 15 blade on although a 10 would do just as nicely. Its a good time to do a routine maintenance check so as well as checking teeth and ears and getting a good look at whats going on under the fleece, you will be able to do their feet and worm if its in part of your programme.
I keep the fleece for hand spinners, so like to do a tidy job not to mention I get a certain amount of satisfaction out of it. Getting a shearer in needn't be expensive depending on the number of sheep you have but if you have just a couple you may need to take them to a friend and get a decent number done to make the cost of shearing economical.
Here is the finshed article.
jeudi 17 mai 2007
Now this might not seem like a lot, but in this part of the world a bit of bacon is a very hard thing to come by. Courtesy of my Irish visitors here is some genuine Irish Gold! Yum I am drooling at the thought of a bacon sarny. Now to the visitors; what wonderful lovely people and it was so nice to meet a couple of great people who really wanted to meet and greet some real Ouessants.
Gary and Dumpling lead the meet and greet session ( always ready with a warm welcome) and of course the adorable little Beau who is turning into a little devil ( literally!) The girls are always a bit shy around strangers but the little tribe of lambs were like cats prancing and dancing around. Jo was very helpful and we madly agreed to shear a sheep. Twiglet got nominated, (greediest sheep) so Jo went away with a freshly shorn genuine Ouessant fleece. I have promised her Muguettes when she is shorn as there is a definate difference in the fleece and it will be interesting to hear Jo's thoughts and also a comparison of the two.
My shearing technique is I think fairly unique but I hope the end result is still a good useable fleece and a tidy shorn sheep; Jo's blog is always a good read and I've just noticed the pics are up!! wow I LOVE them. Celtic memory yarns
more later when I've had a chance to check out the photos Pria looks just FAB and gary soo handsome!
mardi 15 mai 2007
dimanche 13 mai 2007
lundi 7 mai 2007
dimanche 6 mai 2007
We've had quite a number of visitors in the past week and everyone has ooed and aaahed over the babies and of course Gary whose charm and amiable personality wins everyone over. I really must find a pic of him too.
Another bit of good news the fleece has finally arrived in the US initial reports are GOOD! I can't wait for all the detail. Its so exciting being able to share the sheep with other people.
The Ouessant Sheep originates from the island of Ouessant, part of a tiny archipelago just off the north coast of Finistere, Brittany. The island of terror as it was known to some, was swept by the full force of the atlantic’s weather, the hardy sheep adapted to survive on poor grazing from salty clifftop meadows. It was the women of the island that raised the sheep, renowned for their black wool to weave into cloth known locally as berlinge and their meat with its sweet and delicate taste.
La race "Mouton d'Ouessant" est originaire de l’île d’’Ouessant qui fait parti d’un petit archipel au large du Finistère, Bretagne. L’île de l'épouvante comme c'était connu par certains était balayé par les intempéries de l’atlantique, ces moutons rustiques s'adaptaient à survivre sur les pâturages pauvres des falaises salées. C’était les femmes de l’île qui élevaient les moutons réputés pour leur laine noire à tisser « la berlinge » une étoffe régionale et leur viande avec un goût doux et délicat.