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Spring in His Step

Check out our rams in action - they are vigorous, structurally sound, and excited to be in your pasture! This here is Lambert who is on the Norwal Farm in Wisconsin owned by Michael Walsh, DVM, & Roger Norgel. They purchased 10 ewe lambs and Lambert in our Fall 2023 Auction. They have a youtube channel @norwalfarm and regularly post content about their flocks and management.  Can't wait to see their spring 2024 lambs!

Lambing Room

We moved to an accelerated lambing program to increase our productivity and give our lambs an extra month on feed before our annual production sale in August. In order to lamb in the fall, we needed to move our lambing from March-April to February, so we built a lambing room to hold our new lambs for the first 2-3 days before they move to the cold housing.  Luckily for us, we were able to finish the barn just in time for the longest, coldest, and snowiest winter on record here in MN!

OPP Free

In 2021, we tested our entire flock and we are still 100% OPP free.  Superior Farms research has show that OPP free flocks are on average 30% more profitable.  We have been a closed, OPP free flock since 2006 and have found that not only is it more profitable, but also eases management considerably. 

Genomic Testing 

Flock54 is a targeted genotyping panel that allows producers to test their flock’s DNA for animal parentage and traits associated with disease, production and meat quality.  Over the past two years, we have tested over 60 rams, ram lambs, and top quality ewes with Flock54 and 100% tested have carried the "Highly Prolific" gene marker. 

Online Auction - 2021

Ile de France Online Auction

We are thrilled to announce our first annual Online Production Sale! Due to increased demand and feedback from customers, we thought it was time to change up our sale structure. The sale will be handled by Integrity Livestock on August 21, 2021. We will be offering approximately 25 ram lambs and a selection of ewe lambs. These will be some of the top lambs from the 2021 lamb crop. The lot information and videos will also be available on the auction website prior to the sale. Click on the photo above to see the most recent sale details!

2021 AI Lambs 

Check out the ewes that were selected to produce the next crop of AI lambs that are due March 2021. We are super excited because the full blood genetics have really given us a jump forward in performance and breed type. The growth and scan data from our 2020 AI lambs was phenomenal and most of our flock sires have been replaced by the full blood sired AI rams born in 2020. 

Ohio State University

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OSU Ram Lambs

Pair of 2020 ram lambs on their way to the Ohio State University Sheep Research Facility in Wooster, Ohio. We are looking forward to the information they will provide to help us direct our breeding program in the years to come!

2020 AI Sired Lambs 

Our 2020 AI sired lambs have really impressed us so far! They are pictured here at 65 days and we can't wait to see their progress by our annual production sale on Labor Day. 

2020 Imported Full Blood Semen

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We are excited to share with you that we have located and purchased semen from three Full Blood Ile de France rams. We are expecting approximately 40 ewes to lamb March 1st by these sires. More information coming on these new bloodlines soon - we will keep you posted!

Twin Ewe Lambs - NDSU Meats Lab

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Pair of  2019 twin lambs sired by Green 1155 processed at the NDSU Meats Lab. They had a live weight of 143 pounds at 143 days of age. The carcasses weighed 95 pounds and dressed at 67%. These twin ewe lambs were finished on a 30% alfalfa ration. 

Brazilian BBQ 

Family, friends, and neighbors enjoyed a barbecued lamb prepared by our Brazilian "Chefs" Victor, Louis, and their friends in August 2019. For some it was the first lamb they had ever eaten and others claimed it was the best! Wonderful night had by all!

Honey Mustard Lamb Chops

My daughter Hannah and I finally had the chance to cook up the lamb chops from Spot; they were huge and very tasty. We did a Honey Mustard Sauce which was excellent and kept the chops juicy - just mix 3 tablespoons barbecue sauce, 3 tablespoons mild yellow mustard, 2 tablespoons honey, and hot and spicy mustard to taste in a bowl and spread over chops before cooking!

"Spot" 4-H Lamb

Ile de France
Ile de France
Ile de France

My daughter Hannah's 2016 4-H lamb in July, September, and finally his processed carcass. The lamb was born on  April 13th, 2016 and weaned at 63 days weighing 87 pounds. Loin Eye Area was scanned at 141 days on September 2nd weighing 158 pounds. The lamb was processed at NDSU Meats Lab and had a dressing percentage of 67%.

Australia

Visiting Robert Fischer in west Australia and his flock of White Dorper Hair Sheep in 2015.

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