Showing
Preparing For Shows
Preparation for a show should start at least 2 months before the show. During this time the animal will become tame and easy to handle. Deworming is essential at the start of feeding.
A month before the show the sheep should be taken off green feed and put onto a balanced dry ration, of good roughage and cubes. Dusty feeds should be dampened down with a little water before being fed, as this dust can cause lung problems. Care should be taken as not to over fatten sheep for shows, although you may win more prizes with overfat sheep, you will find that it is very difficult to get the ewes in lamb, and a very fat ram will not cover many ewes.
Attention should be given to the hooves, they should be trimmed with a knife several times in the early morning before the dew has dried. Badly shaped hooves, often influence the way the sheep walks and stands.
Most sheep are now shown with a short fleece, and some are freshly shorn a few days before being shown. Actually those very structurally correct individuals project a most pleasing image some 10 to 14 days after being shorn smoothly. Currently most breeding sheep of the meat breeds are shown in fleece where length does not exceed 1 inch, and market lambs in a fleece of 3 to 4 weeks growth. The shorter fleece is easier to card, requires less hand trimming and maintains the pleasing appearance for a longer period.
From a strict labour input, complete shearing requires less labour, but does detract from the general appearance of the sheep. The first step in preparing the fleece is shearing at the proper time and doing a smooth job. For breeding sheep, most exhibitors shear just before the first show when several show are to be attended at weekly intervals. These exhibitor compromise on fleece length for the early shows (too short) and late shows (too long), but usually have the ideal wool length at the show they wish most to win.
Shearing time in relation to show day becomes more critical for market lambs than breeding sheep. In very cold weather the sheep should be protected by confinement in a warm building and place the cloth show blanket on them.
Sheep can be halter broken easily by first tying to a post for an hour or so. Keep an eye on them so one does not become overheated or become injured.
A satisfactory low cost halter can be easily constructed from 1cm nylon cord. A 3 meter length is used to construct one halter.
Trimming
Restrain the lamb on the trimming table with the neck piece adjusted so the lamb's head is in the most desirable position for showing. Use the curry comb to remove any material which is stuck to the wool. Curry the fleece in a downward motion. With the aid of a short soft-bristle brush, apply lukewarm water to fleece. Get the wool damp but not wet by brushing back and forth on the wool. Use the curry comb to remove excess water. Use a damp towel, wring our excess water, and dry the fleece by rubbing in a circular pattern. A damp fleece works easier than a dry one. Card the fleece thoroughly – card upward after carding downwards. The upward motion lifts the long wool fibres and makes them easier to cut. With the fleece carded upward, dampen the brush and lightly brush upward on the area you are to trim first. Grasp the shears in your right hand with the thumb extended straight down the shear handle and not curled around the handle. Practice moving your 4 fingers open and close, while keeping your thumb and heel of hand still. The bottom blade, held by the thumb and the heel of hand, remain motionless and next to the fleece, while the top blade is moved back and forth to complete the cut. Hand size will determine the size of wool cut. Once a cut has been made, advance the bottom blade to the edge of the smooth spot and cut again. Continue this slow methodical procedure until a smooth trim is obtained. Develop accuracy before speed.
Wool is rounded over the rump to the dock and down each side to blend with the leg, trim outwards on the leg to blend with side over the rump. Sufficient wool should be trimmed off the leg to make the leg handle and look muscular. Often too much wool is left on the top and sides of the rump making this area appear the widest. The stifle region should be the widest on a structurally correct, well-muscled sheep. Trim the sides smooth and blend the top and sides while following the natural contour of the forelegs. On the head cut wool from around the eyes and blend with the jaw and neck. Roll and blend the neck with the chest. Dip the wool card in water and pat the fleece, but do not card. This will help smooth the surface and pack the wool. If the weather is warm, wet and wring out the blanket and put on the sheep. The wet blanket will draw some dirt and aid in packing the fleece.
Showing
First a person must control the lamb before any judge can evaluate the animal. A halter broke lamb is most responsive in the show ring. A lamb must be taught to brace and many will naturally place the rear legs properly once they know to brace. A simple technique which works well is for you to stand facing the lamb. Grasp the right cheek of the lamb with your left hand. In this position your wrist and arm are over the top of the lamb's head. You can now look over the lamb and by reaching over the lamb with your right hand place the legs. A reasonably small person can control a rather large sheep in this manner.
Now comes the time for the lamb to be braced for handling.
You are still standing facing the lamb, left hand over the head holding the right jaw and the lamb's legs are in place. Use you body to aid in keeping the head up and neck straight. Place your right hand on the lamb's brisket and with a very slight lifting motion, push back on the lamb. In practicing before the show; have someone to handle the lamb so you know when a proper amount of pressure is being applied. For a side view turn and reset the legs. If the lamb will stand quietly you can squat down on your knees. Left hand holds the head up and neck straight, while the right hand strokes the belly to keep the top up level or scratch the top if the lamb is bumped up.
Make all movements fluid and easy so as not to scare the lamb. On the side view one can remain standing, which offers more control of the lamb. To do an excellent job of showing your lamb takes many hours of practice, not only for you but for your lamb.
Summary
Once in the ring and lined up, it is then a matter of showing off your sheep to its best advantage. From here on are the few moments you've spent weeks in preparing, so take full advantage, make sure your sheep is well presented, ie, stand with the sheep between you and the judge. Always remember to keep your sheep alert with its head kept up well, and never relax until the judge is completely finished judging.
Standards of Excellance
Preparation for a show should start at least 2 months before the show. During this time the animal will become tame and easy to handle. Deworming is essential at the start of feeding.
A month before the show the sheep should be taken off green feed and put onto a balanced dry ration, of good roughage and cubes. Dusty feeds should be dampened down with a little water before being fed, as this dust can cause lung problems. Care should be taken as not to over fatten sheep for shows, although you may win more prizes with overfat sheep, you will find that it is very difficult to get the ewes in lamb, and a very fat ram will not cover many ewes.
Attention should be given to the hooves, they should be trimmed with a knife several times in the early morning before the dew has dried. Badly shaped hooves, often influence the way the sheep walks and stands.
Most sheep are now shown with a short fleece, and some are freshly shorn a few days before being shown. Actually those very structurally correct individuals project a most pleasing image some 10 to 14 days after being shorn smoothly. Currently most breeding sheep of the meat breeds are shown in fleece where length does not exceed 1 inch, and market lambs in a fleece of 3 to 4 weeks growth. The shorter fleece is easier to card, requires less hand trimming and maintains the pleasing appearance for a longer period.
From a strict labour input, complete shearing requires less labour, but does detract from the general appearance of the sheep. The first step in preparing the fleece is shearing at the proper time and doing a smooth job. For breeding sheep, most exhibitors shear just before the first show when several show are to be attended at weekly intervals. These exhibitor compromise on fleece length for the early shows (too short) and late shows (too long), but usually have the ideal wool length at the show they wish most to win.
Shearing time in relation to show day becomes more critical for market lambs than breeding sheep. In very cold weather the sheep should be protected by confinement in a warm building and place the cloth show blanket on them.
Sheep can be halter broken easily by first tying to a post for an hour or so. Keep an eye on them so one does not become overheated or become injured.
A satisfactory low cost halter can be easily constructed from 1cm nylon cord. A 3 meter length is used to construct one halter.
Trimming
Restrain the lamb on the trimming table with the neck piece adjusted so the lamb's head is in the most desirable position for showing. Use the curry comb to remove any material which is stuck to the wool. Curry the fleece in a downward motion. With the aid of a short soft-bristle brush, apply lukewarm water to fleece. Get the wool damp but not wet by brushing back and forth on the wool. Use the curry comb to remove excess water. Use a damp towel, wring our excess water, and dry the fleece by rubbing in a circular pattern. A damp fleece works easier than a dry one. Card the fleece thoroughly – card upward after carding downwards. The upward motion lifts the long wool fibres and makes them easier to cut. With the fleece carded upward, dampen the brush and lightly brush upward on the area you are to trim first. Grasp the shears in your right hand with the thumb extended straight down the shear handle and not curled around the handle. Practice moving your 4 fingers open and close, while keeping your thumb and heel of hand still. The bottom blade, held by the thumb and the heel of hand, remain motionless and next to the fleece, while the top blade is moved back and forth to complete the cut. Hand size will determine the size of wool cut. Once a cut has been made, advance the bottom blade to the edge of the smooth spot and cut again. Continue this slow methodical procedure until a smooth trim is obtained. Develop accuracy before speed.
Wool is rounded over the rump to the dock and down each side to blend with the leg, trim outwards on the leg to blend with side over the rump. Sufficient wool should be trimmed off the leg to make the leg handle and look muscular. Often too much wool is left on the top and sides of the rump making this area appear the widest. The stifle region should be the widest on a structurally correct, well-muscled sheep. Trim the sides smooth and blend the top and sides while following the natural contour of the forelegs. On the head cut wool from around the eyes and blend with the jaw and neck. Roll and blend the neck with the chest. Dip the wool card in water and pat the fleece, but do not card. This will help smooth the surface and pack the wool. If the weather is warm, wet and wring out the blanket and put on the sheep. The wet blanket will draw some dirt and aid in packing the fleece.
Showing
First a person must control the lamb before any judge can evaluate the animal. A halter broke lamb is most responsive in the show ring. A lamb must be taught to brace and many will naturally place the rear legs properly once they know to brace. A simple technique which works well is for you to stand facing the lamb. Grasp the right cheek of the lamb with your left hand. In this position your wrist and arm are over the top of the lamb's head. You can now look over the lamb and by reaching over the lamb with your right hand place the legs. A reasonably small person can control a rather large sheep in this manner.
Now comes the time for the lamb to be braced for handling.
You are still standing facing the lamb, left hand over the head holding the right jaw and the lamb's legs are in place. Use you body to aid in keeping the head up and neck straight. Place your right hand on the lamb's brisket and with a very slight lifting motion, push back on the lamb. In practicing before the show; have someone to handle the lamb so you know when a proper amount of pressure is being applied. For a side view turn and reset the legs. If the lamb will stand quietly you can squat down on your knees. Left hand holds the head up and neck straight, while the right hand strokes the belly to keep the top up level or scratch the top if the lamb is bumped up.
Make all movements fluid and easy so as not to scare the lamb. On the side view one can remain standing, which offers more control of the lamb. To do an excellent job of showing your lamb takes many hours of practice, not only for you but for your lamb.
Summary
Once in the ring and lined up, it is then a matter of showing off your sheep to its best advantage. From here on are the few moments you've spent weeks in preparing, so take full advantage, make sure your sheep is well presented, ie, stand with the sheep between you and the judge. Always remember to keep your sheep alert with its head kept up well, and never relax until the judge is completely finished judging.
Standards of Excellance
- Head: Face and ears of a rich dark brown, approaching to black, well covered with wool over the poll and forehead. Intelligent bright eye. Ears well set on, fairly long and slightly curved. In rams, a bold masculine head is an essential feature.
- Neck & Shoulders: Neck of strong muscular growth not too long, and well placed on gradually sloping and closing fitting shoulders.
- Carcass: Deep and symmetrical, with ribs well sprung, broad, straight back, flat loins, full dock, wide rump, deep and heavily developed legs of mutton and breast.
- Legs & Feet: Strongly jointed and powerful legs of the same colour as face, set well apart, the hocks and knees not bending towards each other. Feet sound and short in the hoof.
- Wool: White, of moderate length, close and fine texture, extending over the forehead and belly, the scrotum of rams being well covered.
- Skin: Pink and flexible.
Objections (Not Allowed):
- Horns (except loose scurs)
- White specks on face, ears and legs
- Thick coarse ears. Black wool.
- Coarse wool on breeches.
- Protruding or short under jaw.
- Excessive strength and loose skin under neck.