Well, I am sad to say that the lamb born yesterday didn’t make it, she had a little rattle of fluid in her lungs when I got down to the barn and I swung her to help remove any birthing fluids, she was standing and nursing but she was a big spraddle legged on the last night bed check and she had passed by this morning.
Needless to say, it was a sad morning in the barn, I milked out momma sheep, who had a very full bag, and brought the little one in the house to skin and do a check over..
None the less, I now have a little lamb hide to do, let me tell ya, if you think rabbit hides are thin, you have never worked with a day old lamb pelt.. you need to be so!! careful, I knicked a line, thankfully its on a edge, so easy enough to trim off once the hide is done..
First picture is of the lamb back, second is the wool side, the third is first fleshing (all meat bits) and the fourth is salted down..
Just another Day on the Farm 
I admire your commitment to make use of all of the parts of your animals.
Thanks Callie..
Oh, my, that’s beautiful. What are you planning to do with it? How long do you leave the salt on it?
it is lovely, I will leave the salt for a week to two and then work it again, just as I am showing the process with the rabbit, I will with the lamb hide.. Just found out that I am getting back 220 pds of cut/wrapped meat from angelo.
Yea, I read that and told Mr. D about it. That’s fabulous!
Now he has me researching pig raising. He wants homemade bacon again. The local favourite seems to be Berkshire – so far, I can’t find anyone raising and selling anything else.
The cheapest home raised if for sure to get to wearner piglets of mixed breed at around 50 each, raise them till around 200 to 240 and self-butcher, ideally getting them in the early spring for a fall butcher date, where you can cut half or more of your feed costs down with fresh garden help.