Hello, today we're going to talk about the sheep herd, we have here on Poiset farm. We're entering our 2nd year with ewes, and therefore with their lambing. We intend on commercializing the lambs. As of today, we have four rams... and around forty ewes. Unfortunately, one of our rams was lost during the year. As a result we only had three rams to breed the ewes for lambing. We had some lambs at the beginning of the year... In early January we had six or seven births. Lambing resumed in April, so currently with about 32 lambs born so far... Our ewes and lambs are spread out over all of the pastures we have. These are quite big, which allows them to be continuously outdoors. Lambing takes place outdoors, and when we see lambs... that are feverish, or fragile, and need a little warming up, we can bring them inside the sheepfold. And for some, especially for a mother who can't nurse, we take care of bottle-feeding the lambs. So today, with all the lambs we have, we will wait four months to prepare them... for slaughter. The slaughtering will take place during the summer... The lambs are expected to have a carcass weight of 15 kilos. These animals will be sold mainly... to nearby gourmet restaurants... with some occasional shipments to the Paris region. We also have the option of selling lamb cuts... to individuals who do not want to have an entire lamb. It is more convenient to have it cut at the slaughterhouse, for its sale in smaller amounts. Otherwise, we give the ewes a little extra hay, added in the pasture where they graze. Overall we've had no major problems, no diseases, which may be encountered in other establishments. This because animals living outdoors, are less prone to microbes and other issues. The only health concerns we may notice with our ewes... are occasionally lameness issues. Otherwise, we've had no major problems this year regarding our ewes' health. That's it. What else can I tell you... We take turns checking on each other to make sure everything is OK. We have several patrols during the day in the different pastures, to see if we have any problems... Also a Patou (Pyrenean sheep dog) that guards our sheep, because recently there have been wolf attacks... So we tried to put in place a system, allowing us... to protect our entire herd Also, in partnership with Pastoralou, a shepherds association... the protection of our herd managed by volunteer shepherds, who spend nights guarding our sheep, in order to prevent wolf attacks. This was mainly in November and December... when wolves were very present in the area. Regarding the commercialization and our connections with restaurants, our lambs are particularly sought after because they are entirely organic. They are both organic and live continuously outdoors. This makes their meat very interesting for restaurants. They've told us their preference for the lamb's weight, at the time of slaughter. They have specifically requested meat from animals, weighing less than 16, 17, or 18 kilos. Above that weight, lamb meat develops... a much stronger flavour. As these are milk-fed lambs, they prefer that their meat not to be too fragrant, or strong. That's why they frequently request... having smaller lambs. That's why they can be ready in 4 months by reaching 15 kg carcass...