Sheep and lambs to the abattoir

We are trying to reduce the size of the flock a little, as shearing so many is a bit of a trial - it is always hot and fly-y when doing it which reduces the fun. In addition they need moving on to new grass to often which is quite a lot of work. We will now have 6 ewes and the ram - though we find this can quickly grow as we always get tempted to keep one or some of the lambs.

We took 5 lambs, 2 hogget (which are between 1 and 2 years old) and 1 mutton. Friends will be helping us to eat some of this as it is a bit too much for us!

It is always sad dropping them off, but the abattoir is very efficient and quick. Someone we know who is at university did a tour as part of her course, and was very impressed with the efficiency and speed of it all, so that is really nice to know.

The abattoir will hang the meat for 6 days and then the butcher there will cut it up and vacuum pack it. We will get the skins back before that as we are hoping to find the energy to cure them for use in the La Mongie ski apartment.