TRUTH TO THEIR NATURE

Oct 29

2 min read

Good Beginning

In the entire process of lambing, showing right and full focus of attention upon ewes’ and lambs’ wellbeing is the Wimpole Home Farm of the National Trust. The Farm is open to the, paying, public; but always the first priority is what the animals need rather than what visitors may like and require. Consideration goes to the ovines, ahead of the humans. So, here, there is no speciesism.

Characterising lambing at the Wimpole Home Farm is an utter seriousness of approach by the staff. Clearly, what is best for the mothers and their young at every stage has been thought about carefully, with the provision and procedures chosen accordingly. The prevailing atmosphere is one of quietness. There is an air of concentrated endeavour from the staff.

The whole process is this, essentially. About a fortnight before they are due to give birth, ewes are brought into a shed. Birthtime is at a distance from the public, and is monitored, and is assisted if necessary, by staff aplenty. Then ewe and lamb go for a couple of days to a ‘mothering up’ pen to get to know each other and to bond, and with staff present to see if all is well with milk feeding, and to give other attention. Then they will be in a group pen for a while. When judged ready to go outdoors, to the fields of the parkland, lambs are very carefully carried by staff to the stock trailer, and with their mothers following.

And what of the visitors? They are able to see ewes and lambs when they are a stage of being kept in group pens, indoors. But there is a barrier area between sheep and visitors, so that no visitor direct contact with the ovines is possible. Information is present to tell visitors about the sheep, about lambing etc.

At Wimpole Home Farm, at time of lambing, all is exemplary; in terms of how the ewes and lambs are regarded and cared for. That is spring. But later on in a year, apart from any lucky lambs kept to breed, lambs are sold to a grazier, and then a few months further on are slaughtered to be meat.

29th October 2026