Preparing for lambing | Living the Country Life

Preparing for lambing

Lambing is easier on you - and the sheep - if you're well prepared for the event

Radio interview source: Melanie Barclay, Extension Educator, Penn State University









Listen to the mp3 or read below

A sure sign that spring is right around the corner is when lambs are born.

Extension Educator Melanie Barclay at Penn State University says the ewe should be healthy and in good condition – not too thin, not too fat. That means proper nutrition management throughout the pregnancy.

"Typically I recommend that folks start with an average quality hay, and they can feed that clear up until the last third of the pregnancy," says Barclay. "At that last third the nutritional requirements of the ewe tend to increase a lot. Either improve the quality of the hay, or in addition add a higher-energy type of feed. That's normally some sort of grain, corn works very well."

It's important to prevent overcrowding with other sheep. Make sure there's plenty of ventilation, but the area should be free of drafts.

There's no need to boil water and wash the sheets, but Barclay says there are a few supplies you'll want to have on hand– just in case there are problems.

"In addition to have the basics of, say, iodine, the CD&T – which is a vaccination for overeating and tetanus, you'll want to have whatever method they use for castrating," says Barclay. "You'll want to make sure you have the bands prepared for that. Nutrient drench in case they've got weak lambs, a weak lamb feeding tube in case a lamb's not able to nurse right away.  Bottles, nipples, milk replacer, those would all be kinds of things that you would want to have on hand."

The ewe will let you know she's about ready to give birth. Her breathing rate will increase, she'll be restless, paw at the ground, and separate herself from the other sheep and her breathing rate will increase. Check on her often to make sure everything's alright.

Learn more about the lambing process from Purdue University.



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