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The small ruminants were ideal mountain livestock because they could navigate terrain too steep for cattle, could survive on vegetation too sparse for larger animals, and required less shelter and fodder during winter than bigger livestock. The choice between emphasizing sheep or goats reflected the specific conditions and needs of particular communities—sheep produced better wool, goats were hardier and could browse on rougher vegetation.
The breeding that occurred annually produced lambs or kids in spring when fresh grass provided milk for mothers and food for growing young. The timing was critical—too early and spring weather might kill newborns, too late and young animals wouldn’t reach adequate size before winter. The selection of breeding stock emphasized hardiness, sure-footedness, and production of wool or milk depending on flock’s primary purpose.
The herding that managed animals during grazing season required constant attention. The shepherd who guided flock to good pastures while avoiding dangers—cliffs where animals could fall, areas where predators lurked, vegetation that was toxic—performed essential service that prevented losses. The dogs that assisted shepherds worked instinctively to keep flocks together and moving in desired directions, their specialized breeding and training making them force multipliers that allowed single human to manage large groups.
The shearing that removed wool occurred in spring after worst cold had passed but before heat made heavy fleece burdensome. The careful shearing that removed fleece without injuring animal required skill and patience. The wool that was harvested represented major economic benefit of sheep-keeping, the fiber being valuable commodity that could be sold or processed locally into clothing and textiles.
The slaughter that provided meat occurred primarily in autumn after animals had fattened on summer grazing but before winter feeding would consume stored fodder. The selection of which animals to cull and which to keep breeding affected long-term flock quality. The processing of meat through immediate consumption, preservation by smoking or salting, or distribution through sale or trade had to occur quickly before spoilage.
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