The babies are growing and changing so quickly! I think I have 1 chin doe, 1 chin buck, 2 copper bucks, 1 copper doe, 1 chocolate agouti doe, 1 chocolate buck. One buck is already spoken for. I am taking reservations for the others. The chins are not for sale at this time.
Its seems that with the start of lambing here just weeks away, revisiting my breeding goals would be a good idea. Other than changing the number of years that have passed since the first BFL lambs were born at Somerhill, I'm pretty satisfied with continuing with these goals in mind.
When we first got our Bluefaced Leicesters (BFL) my first goal was to establish different bloodlines, since they were so rare in the US. Now, 18 years later, there are quite a few breeders, and enough new genetics have been imported from the UK that inbreeding is no longer an issue.
So now - I am selecting for productivity traits. I have a flock that can lamb unassisted, and have nicely shaped udders and well placed teats so that I don't have to supplimental feed the lambs, or help them learn to nurse.
I want ewes with nice, long, strong backs that can carry triplets without becoming broken down and sway-backed. I also select for stock that is up on their pasterns, since my flock is expected to gra…
½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon chili flakes
⅓ cup apple juice
2 tablespoons honey
¼ cup brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
¼ cup soy sauce
Mix all sauce ingredients in a small bowl.
Place rabbit in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
Remove rabbit and cut into bite sized pieces. Strain liquid and place over medium high heat in a small pot. Combine 3 tablespoons water with 3 tablespoons cornstarch. Whisk into boiling sauce along with 1 clove minced garlic. Stir until thickened.
Add rabbit and stir. Serve over rice.