Janet McNally wrote: Normal temperature is 102.8 to 103.5. A lamb at 101 cannot digest its food, the digestive tract slows down, thus it is not absorbing the fluids it needs
Judy Lewman wrote:I realized that I’d never even taken the temp of a chilled lamb . . . frosty ears and frozen tails earned an immediate swim in the (designated) canning kettle.
Island Shepherd wrote:You should always take temp first if there is much doubt because if you warm them first w/o a glucose shot when they are too cold they will have a fit and die. . . I'm sure you know that Judy, but lest someone be lead astray by my bad example
Judy Lewman wrote:That said, I should explain that our collective experience with “livestock” was nearly zip prior to purchase of 30 close-up bred ewes from a guy we later heard referred to as “Trader Fred.” The learning curve was steep . . . and erratic . . . and continues to this day. I could write a book about bad examples. Truthfully, the longer I keep sheep the more I realize that I don’t know about them. Thanks again for your kindness.
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