
Should I drench my lambs for tapeworm or not?
11/22/21 • 22 min
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Here are some resources for this episode:
https://www.wormx.info/tapeworms
What about tapeworms in sheep? (wormboss.com.au)
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Get in touch to share sheeping stories or questions anytime!
Here are some resources for this episode:
https://www.wormx.info/tapeworms
What about tapeworms in sheep? (wormboss.com.au)
Want more! Want to show us some sheep love? Sign up for extra content via our sheep supporters tab !
https://www.buzzsprout.com/954910/supporters/new
Previous Episode

How you can influence the taste of your lamb!
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Who knew we could influence our lamb taste so much!
Research for this podcast includes:
Foods | Free Full-Text | Odd- and Branched-Chain Fatty Acids in Lamb Meat as Potential Indicators of Fattening Diet Characteristics (mdpi.com)
What does lamb taste like? - Chef's Pencil (chefspencil.com)
This episode was inspired by this great article written by Bill Williams. His original article is below:
Six factors that influence the flavour of lamb before the chef starts work (which you will never know if you buy your lamb from a supermarket!)
1. The breed of the sheep. What are you actually eating? Merino, Corriedale, Border Leicester, Suffolk, Dorset, Ryeland, Southdown, Romney? I guess I must mention Dorper and Damara. LIke different grape varieties, sheep varieties produce different tasting and textured meat. I produce Wiltshire because that's the breed that yields the dining experience I personally like best. They may not be the fastest to reach a marketable weight, but the wait's worth it! Another example of slow food.
2. The age of the sheep. When was the last time you saw "old ewe" or even mutton labelled at the supermarket? Not that mutton can't be delicious if prepared correctly, but seriously, if you go to a saleyard more than half the sheep sold usually aren't lambs or even hoggets. Where do they go? My theory is that most of them turn into "lamb" when they leave the abattoir.
3. Diet. Are they feedlot finished? Or perhaps they've been raised on improved pasture made up of just one or 2 grass varieties in high rainfall or irrigated grazing areas where the native grasses have been wiped out by broad acre round up applications? In my experience lambs raised on a wide variety of native grasses and shrubs like saltbush taste much sweeter with a less fatty taste. Of course what they have been eating also effects how fat they are, too.
4. Water. Water quality and availability are extremely important to sheep health. Consider the difference between sheep that have to walk a long way to a muddy dam compared to sheep grazed in close proximity to a flowing stream of fresh clean water. Good water access also enables sheep to browse and digest roughage more easily.
5. Animal husbandry. Have the sheep been dogged? Consider the journey from the paddock to the abattoir.....especially for sheep sold through saleyards. Many supermarket lambs end up affected by adrenaline and fear. I don't like to road transport sheep in summer....it's just too hot most days.
6.How long have the carcasses been dry aged before being cut up into kitchen ready cuts? If the carcass is given at least a few days to "set", the muscles relax and the meat matures. Dry aged lamb is much more tender and flavoursome than freshly butchered lamb.
What do you think? We would greatly appreciate any comments about which factors you consider most important in determining lamb quality.
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Next Episode

Sheep foot notes and why sheep feet health is so confusing
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Wet weather this spring and summer has certainly created ideal conditions for foot problems in sheep. Nearly continuous exposure to moisture softens the hoof’s horny tissues and makes it more vulnerable to irritation, injury, and infection. Those flocks that are affected by classic virulent foot rot (sometimes called contagious foot rot) have likely seen a surge in the number and severity of cases if they have not been attempting to control or eradicate this potentially devastating disease.
Those flock owners who have experienced milder forms of lameness in their flocks may assume that they don’t have foot rot but have a milder condition called “foot scald” or “scald.” Actually there are really two recognized conditions that are sometimes referred to as “scald.” At first the difference may seem academic, but for some producers, it may be more than that.
Virulent, or contagious, foot rot is caused by a synergistic infection with two organisms, Dichelobacter nodosus (formerly Bacteroides nodosus) and Fusobacterium necrophorum. This last organism is in virtually all sheep environments and sets the stage for infection with the organism necessary for foot rot to occur — Dichelobacter nodosus. This organism produces a powerful proteolytic enzyme that dissolves hoof horn and leads to the undermining of the sole, the severe lameness, the foul smell, and the abnormal hoof growth seen with classic virulent foot rot. About 20 different strains of D. nodosus are believed to occur in the US.
True foot rot does not occur in the absence of D. nodosus. However, a less persistent and generally milder condition in which only inflammation between the toes and a slight under-running of the hoof horn occurs in some flocks. Both D. nodosus and F. necrophorum can be isolated from these cases, but the strains of D. nodosus isolated seem have a reduced virulence or ability to produce disease. This condition is technically referred to as benign foot rot but has also been called foot “scald.” It is believed that the strains of D. nodosus that are involved are weak enzyme producers and are less able to produce the severe damage seen with virulent foot rot.
Another infectious and inflammatory condition which involves only the skin between the claws without significant undermining of the horny tissue has been termed ovine interdigital dermatitis (OID), and it has also been called “scald.” The bacteria associated with this condition are F. necrophorum and Actinomyces pyogenes; both of which tend to be common in typical sheep environments. D. nodosus is not involved. The disease usually only occurs when the weather and other conditions on the farm damage the skin and allow these bacteria to create skin infections. Because the term “scald” has been applied to both OID and benign foot rot, the use of that term can be misleading. Both conditions usually cause only mild or temporary lameness that may be obvious only in wet periods of the year. From a practical standpoint, the two conditions are difficult to distinguish from one another, and laboratory capability to isolate and serotype D. nodusus is generally not readily available. Foot baths and soaks with 10% zinc sulfate usually result in improved healing of either condition. Foot “scald” often disappears when the environmental conditions become dry.
So if the two conditions called “scald” are not easy to differentiate and they both tend to clear up with foot bathing or dry weather, why even bother to make the distinction? There are two reasons that may be importa
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