Creekside Border Collies

We raise lamb for your
freezer, but you'll have to
order early, we have a waiting
list! Some of the comments
we have received about our
freezer lamb: "Melts in your
mouth". "The meat is in all the
right places...Not greasy, like
commercial lamb meat." Our
lamb is pasture raised and
weaned late for a distinctive
flavor that our clients love!

We normally lamb out at the end of March, and the young lambs are outside on pasture by 4 weeks of
age. Weaning generally occurs naturally, but we do ensure the mothers are properly dried off with a week
in the barn on reduced ration. By early September, many of the lambs are ready to go, and at this time
we sort out any ewe lambs that we would like to keep back. Our past rams “Charles”, “Rupert”, “Gulliver”,
as well as our current ram “Murphy” have produced some quality lambs over the years, and we are
hoping that our latest addition, “George” will carry on that tradition!

Our sheep are a (mostly) purebred flock of Border Cheviots, known for their small size, hardiness, easy
lambing and of course their cute faces!

Border Cheviots are generally not raised on this continent as they are considered too small to be really
good meat producers and the lambs are slow to mature. Our ewes are generally easy lambers, great
mothers and are worm resistant, as well as being challenging sheep for the dogs, which never seem to
“sour” like many breeds used for training. The cheviots stay light, are great for teaching shedding and teach
dogs to be very correct...or else they are gone—running like deer to the far end of the field. So in that
respect, they are not ideal for starting puppies! No round pen fencing can keep them contained when the
puppy begins training!