dimanche 8 décembre 2013
I was asked the other day about feeding the sheep in the winter. Everyone has their own thoughts on this subject and opinions will vary.
The ewes are currently getting a bucket of windfall apples a day between them. I''ll know when they are fed up of them as they'll start to leave them. For now I view it was a welcome addition to the grass and hay provided over the winter. The rams have their own supply of windfalls and this years bumper crop of apples means that the ground under the tree is still a carpet of apples.
Feeding grains is personally not something that I like. I find that Ouessant sheep really don't need the high protein content. I will supplement and a base of luzerne granules can be used with the addition of ewe nuts and or afalfa and molasses as a coarse mix when needed. This mix can be varied according to the specific requirements of the group of sheep being fed and is more sensitive to individual needs than a highly concentrated commercial feed supplement.
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.