When we bred last year, up until we lambed this year, we thought Jari was going to be showing in 4-H again this fall. Well, things don't always work out as we plan. For instance, we tend to plan our children's lives from the moment they are born, as they negotiate the traps and hazards of life, all the way up until they do something that takes all that musing and planning out of our hands -- and theirs.
In short, I'm going to be a grandma. It's a mixed blessing to be sure. On the one hand, if something was bound to change Jari's future, I'm glad it didn't involve death or dismemberment. On the other, I am grieving for the future she will never have, the one she so casually discarded, the one that involves being her own person after high school; going off into the unknown and living a life separate from ours. Boyfriends, college parties, sororities, homework, self-enlightenment...
Well, I cant change the past, and obviously I have no control over the future.
So back to the reason I opened with lambs. We have always watched for the first few days to a week, to see which two have the best potential as 4-H market lambs and we wether them if needed. (I don't normally wether the males as in this breed it doesn't change the taste of the meat and they tend to grow better when left intact)
This year, one of the two is out of Scarlet, our oldest (actually foundation) ewe, and the other out of Babs. As I have watched Babs' boy grow I have been increasingly amazed at his structure! He is thick legged, thick necked, fairly long bodied, but the most amazing thing to me (and some of you may not understand this) is his depth of twist!
Here he is at a day or so old.
And this! This is him (from a different angle of course) today. Next time you go out and look at your lambs, look at them from the rear. Most people do this anyway, but for this exercise, I want you to look at the distance between the bum and where the legs meet. In 4-H, or other meat showing circles, the depth of twist is very important because the deeper it is, the more meat there is going to be on the leg roast. Every day I look at this lamb and wish I had left him intact! But, I didn't. The only saving grace is that I have the genetics on my farm and I will watch for this again. He is out of Carmine, who is still surprising me with the lambs that he throws.
As it is, I am anxiously awaiting his arrival in our freezer with his 8 lb leg roasts. Ummmmm!
I know, kinda morbid aren't I...