Lamb chop

“ They have no notion how the substance of a creature that ever had life can become food for another creature. A beefsteak is an absurdity to them; a mutton-chop, a solecism in terms; a cutlet, a word absolutely without any meaning; a butcher is nonsense, except so far as it is taken for a man who delights in blood, or a hero. In this happy state of innocence we have kept their minds, not allowing them to go into the kitchen, or to hear of any preparations for the dressing of animal food, or even to know that such things are practised. ”

“ Each flock-master will of course determine what is the proper lambing time. For early market, or when there are few sheep, and those well looked after, the lambs may come while the ewes are in the yards, and provision can be made for them, by placing such as are heavy in warm stalls. Both the dam and young thus receive a closer attention than they would in the field; and after a week's housing, in severe weather, the lamb may be turned out into the dry yard, where he will suffer no more, apparently, than the full-grown sheep. ”

“ FROM THE LARGE PROPORTION OF MOISTURE OR FLUIDS contained in the tissues of all young animals, the flesh of lamb and veal is much more prone, in close, damp weather, to become tainted and spoil than the flesh of the more mature, drier, and closer-textured beef and mutton. Among epicures, the most delicious sorts of lamb are those of the South-Down breed, known by their black feet; and of these, those which have been exclusively suckled on the milk of the parent ewe, are considered the finest. ”

“ Such as those Borametz in Scythia bred
Of slender seeds, and with green fodder fed;
Although their bodies, noses, mouths, and eyes,
Of new-yeaned lambs have full the form and guise,
And should be very lambs, save that for foot
Within the ground they fix a living root
Which at their navel grows, and dies that day
That they have browzed the neighbouring grass away.
Oh! wondrous nature of God only good,
The beast hath root, the plant hath flesh and blood. ”

“ He asserts, that the improvement in the growth and quality of the wool is at least one-third, and it materially benefits the condition of the sheep.
Weaning.
The lambs may be weaned from 31⁄2 to 4 months old. They should be put upon rich, sweet feed, but not too luxuriant; while the dams are turned upon the poorest, and so remote from their young, as to be out of sight and hearing. The ewes ought to be carefully examined after a day or two, and if necessary, the milk removed with the hand. If it continues to accumulate, the ewe may be fed on hay for a few days. ”

“ It was easy for a herder to lose ten or twenty lambs, for the little things congregate behind rocks or clumps of weeds and go to sleep, are overlooked when the sheep are driven back to the camp in the evening, and become the victims of those prairie wolves which continually lurk about.
Sometimes when we were driving, a tiny white speck would come racing after the wagon, a lamb, which had been left behind. Lambs are such senseless little things, when they are frightened they will adopt any moving object in lieu of a mother. ”

“ These lambs are then put into a lamb-house, which is kept constantly well littered with clean wheat straw; and chalk, both in lump and in powder, is provided for them to lick, in order to prevent looseness, and thereby preserve the lambs in health. As a prevention against gnawing the boards, or eating each other's wool, a little wheat straw is placed, with the ears downwards, in a rack within their reach, with which they amuse themselves, and of which they eat a small quantity. In this house they are kept with great care and attention until fit for the butcher. ”

“ Occasionally, too, flies deposit their eggs under this mass of filth prior to shearing; and the ensuing swarm of maggots, unless speedily discovered and removed, will lead the sheep to a miserable death.
Before the animals are let out to grass, each one should have the wool sheared from the roots of the tail down the inside of the thighs; it should likewise be sheared from off the entire bag of the ewe, that the newly-dropped lamb may more readily find the teat, and from the scrotum, and so much space round the point of the sheath of the ram as is usually kept wet. ”

“ In the course of time another version of the story was circulated, in which the lamb was not described as being the fruit of a tree, but as being a living lamb attached by its navel to a short stem rooted in the earth. The stem, or stalk, on which the lamb was thus suspended above the ground was sufficiently flexible to allow the animal to bend downward, and browze on the herbage within its reach. When all the grass within the length of its tether had been consumed the stem withered and the lamb died. ”

“ In the butcher's shop Haidee found a number of villagers squabbling over beef-bones, and not a sign of lamb anywhere. The truth was that every portion of the one lamb killed early in the week had been sold, and though there were still one or two customers in need of First Communion lamb, Mother Durand knew better than to offer any of the freshly-killed beast that hung in the back shed. Peasants are well aware that freshly-killed meat should not be cut too early or it will be full of air, soft, flabby, and never tender. ”

“ There are two varieties of sheep; the fat-tailed species supplies the best mutton, but the wool of both is coarse, and is exported to Trieste and Marseilles to the amount of about 400,000 lbs. annually. A large trade in lamb skins is a necessary result of the slaughter of a considerable proportion of lambs every winter and spring, owing to the usual scarcity of pasturage, which limits the increase of the flocks. ”

“ Chops or roasts from the leg, loin, back, or shoulder are suited to dry heat cookery methods such as broiling or roasting. Other cuts from the lamb carcass such as stew meat, neck slices, lamb riblets, and shank are best suited to moist cookery methods such as braising. Lamb should be served hot and not allowed to cool before serving. ”

“ This practice will do to produce lambs for the butcher, as the consequence of a fresh cross is greater stamina and thrift; and it is found that lambs thus bred attain an early and full development. Thousands of such are annually bred on the banks of the Hudson, Long Island, and around our large cities, and in the worst possible way, as the large, coarse ram is used on the delicate Saxon ewe; yet the lambs thrive and command a good price in the market, and the owner is satisfied to pocket the result. ”

“ Each day he should have a sheep crook and some quarter-inch rope with him. The sheep should have salt or salt feed enough to be contented. Water them once a day during dry weather; on rainy days they will feed better when not given water. In bunch lambing, where the new-born lambs are with the dropping ewes all the time, 700 ewes are enough to the band, while if you lamb by the dropping system, where you part the new-born lambs and their mothers from the dropping ewes several times each 24 hours, you may have up to 4,000 ewes in the drop band. ”

“ They prowl about the flock, and watch till a small lamb is found sleeping at some distance from its dam, rush upon it, and, clinging to its head, eat away its nose and tongue. The shepherd is then obliged to kill the lamb ”

“ If full-grown rams are turned into a lean pasture to remain with the ewes, not less than four should be put in for every hundred. But if a well-fed ram, in full health and vigor, is kept up, and led out to the ewe as she comes into heat, and allowed to serve her once only, he will suffice for one hundred, without injury to himself or progeny. For this purpose, the ram should be prepared, not by being fat, for this, neither he nor the ewe should ever be; but by being fed with grain for a short time before, and during the continuance of the season. ”

“ When, however, the sheep lambs in mid-winter, or the inclemency of the weather would endanger the lives of mother and young, if exposed to its influence, it is customary to rear the lambs within-doors, and under the shelter of stables or barns, where, foddered on soft hay, and part fed on cow's milk, the little creatures thrive rapidly: to such it is customary to give the name of House Lamb, to distinguish it from that reared in the open air, or grass-fed. ”

“ Pallas (Spicilegia Zoologica, Fasc. xi. p. 79.) speaks of the beautiful lamb-skins from Bucharia, as being admired for their curled gray wool.
By the Law of Moses the sheep was a clean animal, and might consequently be eaten or sacrificed. A lamb or kid, roasted whole, was the principal and characteristic dish at the feast of the passover. The rich man kills a lamb to entertain his guest in the beautiful parable of Nathan. (2 Sam. xii. 4.) Sheep were killed on the festive occasion of shearing the very numerous flocks of Nabal. ”

“ Confinement to dry food for a day or two, and a gradual return to it, often suffices, in the case of grown sheep. With lambs, especially if attacked in the fall, the disease is more serious. If the purging is severe, and especially if any mucus is observed with the fæces, the feculent matter should be removed from the bowels by a gentle cathartic; half a drachm of rhubarb, or an ounce of linseed oil, or half an ounce of Epsom salts to a lamb. ”

“ If the ewe proves a bad nurse, or it is desirable to bring the lambs forward rapidly, they may be early taught to eat boiled oats or other grain, cabbage, roots, and tender hay. Lambs should be well fed, as this is important to produce size, constitution, and perfection of form.
The ewes and their young ought to be divided into small flocks, and have a frequent change of pasture. Some careful shepherds adopt the plan of confining their lambs, and allow them to suck two or three times a day; by which they suffer no fatigue, and thrive much faster. ”

“ The lamb—a white, dainty creature whose flesh was soft and warm as a bird’s—had fallen into that raging torrent, had been swept down the stream, and as if by a miracle had been hurled into a thatch of dead sticks and driftwood that had been wedged between some of the great bowlders of the river bed. ”

“ This would give one hundred or one hundred and fifty pounds of wool for the use of a ram for a single season; and every lamb subsequently got by him adds a pound to this amount. Many a ram gets, during his life, eight hundred or one thousand lambs. Nor is the extra amount of wool all. He gets from eight hundred to one thousand half-blooded sheep, worth double their dams, and ready to be made the basis of another and higher stride in improvement. A good ram, then, is as important and, it may be, quite as valuable an animal as a good farm-horse stallion. ”

“ Sometimes a young ewe, though exhibiting sufficient fondness for her lamb, will not stand for it to suck; and in this case, if the lamb is not very strong and persevering, and particularly if the weather is cold, it soon grows weak, and perishes. The conduct of the dam, in such instances, is occasioned by inflammatory action about the bag or teats, and perhaps somewhat by the novelty of her position. In this case, the sheep should be caught and held until the lamb has exhausted her bag, and there will not often be any trouble afterward ”

“ These lambs grow and put on flesh very rapidly upon the soft young grass of the early spring months, when their mothers give so much milk. Again, as most breeders use their oldest ewes or the ones that they know will need much extra feed and care through the winter months, for this lambing, there is another consolation in the fact that should such a ewe lose her lamb at lambing time, she, too, will have advantage of that soft green feed so essential to place old ewes in good marketable shape at shipping time. ”

“ The poor little creatures were lying on the freezing snow-crust, while their mother made frantic efforts in her weak condition to lick them dry. If a lamb is exposed to severe cold for even a short time at this stage of existence, it never recovers. The shepherd forced the lambs to swallow a little milk, and in a while they were standing upright and out of immediate danger. As we followed down the wall the sheep seemed to know us, and watched us come and go without terror. Perhaps they found some company on that wild night in the periodic lantern visits. ”

“ In the morning before the ewes go out to pasture they are given access to their young again until the lambs are satisfied with milk. After about ten days have elapsed the lambs are picketed out of doors, being tethered with fibre or such other light material, to stakes planted some distance apart so that the little fellows may not injure themselves as they frisk together all day.
"If a lamb will not suck, it should be held up to the teat and its lips greased with butter or suet, and so made to smell at the milk. ”

“ Most deformed lambs, born with twisted legs, can be cured quickly by tying the deformed parts as near as possible in their natural position for a day or two. Lambs born with their eyelids too large may be cured by taking a pair of scissors or a sharp pocket knife and cutting a small slice or slit horizontally out of the abnormal eyelid, when they will shrink nearly to their normal size, allowing the lamb to open its eyes. ”

“ Shearing lambs is, in the Northern climate, at least, an unprofitable practice; since the lamb, at a year old, will give the same amount of wool, and it is thus stripped of its natural protection from cold when it is young and tender, for the mere pittance of the interest on a pound, or a pound and a half of wool for six months, not more than two or three cents, and this all consumed by the expense of shearing. Much the same may be said of the custom, which obtains in some places, of shearing from sheep twice a year. ”