The Scottish Farmer spoke to Roderick Runciman, of Allanshaws, Galashiels, about his lambing season

So how has lambing been?

Lambing has gone well this year as the weather has been very kind. There's been a couple of bad days, but no 'killing days' when you can pick up 20 or more lambs.

We scanned at 170% triplets and have a lot of lambs on the ground. I am happy we managed to put nearly all ewes out with two lambs.

That is why the ewe has two teats ... so we make sure she has two lambs. If she can’t carry two lambs, she isn’t long in this flock.

What is your lambing set up?

We lamb 900 ewes indoors from April 1 over six weeks, with usually only 100 left after the first 15 days. For the first fortnight we take on a day lamber and a night lamber then after that it is myself and the family who do the rest.

The shed is 180 ft by 80 ft and was built in 1983. We break it up into bedded courts and pens.

If we lambed outdoors it wouldn’t be until May as the lowest part of this farm is 1000 feet, which is 100 feet above the snowline in the Borders.

What breeds do you work?

We breed mostly pedigree and commercial North Country Cheviots ... they are the kindest mothers you can get. It is a regular flock which has been at the farm since we took on the place in 1958.

Around 300 of the Cheviots are bred pure and 420 go to the Bluefaced Leicester. The last 180 ewes are either Texel, Bluefaced Leicester, or Suffolks, all of which are bred pure.

How was preparation for lambing?

We take all the ewes inside from January and onto a diet of silage and the best an MSP 18% protein feed rising to 20% three weeks before lambing, plus blocks of salt licks. We don’t give any molasses or tubs.

We had very few issues with prolapses or twin lambs this year, touch wood. The ewes are all on the Heptavac P programme and we also give them a Osmonds drench when they get jabbed which seems to do the job.

How will you market your sheep?

We sell pure Cheviot Mule ewe lambs privately in August. In the back end, we spean the lambs and teach them to eat in August before they are sold.

The prime lambs are all finished and go to either Dawn Meats, or Longtown Market. With all the rising costs, I hope the trade is better than the same as last year but there are no guarantees.

The ewes are all sold cull usually after six crops.

What is next on the farm?

Well we come out of lambing and go straight into calving. We run 90 Beef Shorthorn with a touch of Simmental cows which start to calve in May. Last year, we tried a Hereford bull for the first time, so I'm looking forward to see the calves.

Any advice for new or young farmers thinking making a start in the industry?

You have to enjoy what you are doing and enjoy what you are looking at ... if you don’t, then you won't make it.