Instructions
Prevent your lamb from eating for 24 hours before shearing. A full stomach can lead to discomfort during the shearing process.
Lay out a carpet or rug to shear on and plug in your electric clipper. Pick out any debris in the lamb's coat.
Begin shearing, cutting close to the body and making only a single pass over any one part of the coat. Keep the entire fleece in a single piece. Hold the lamb securely in a sitting position and begin with the hind legs, shearing up the leg and over the belly. Shear the neck and head, and then work your way down the back, shearing the body. Let go of the lamb when you're finished.
Lay the fleece inward-side down on the work surface and remove any matted or off-color wool. "Skirt" the fleece, rolling the two sides up and inward, and then rolling the entire thing from one end to the other, leaving only the clean white inside-wool showing.
Clean the shearing area before continuing to the next lamb or sheep.
How to Shear a Lamb
Shearing is the method used to collect wool from sheep, which is then used to make yarn for knitting and weaving. Lamb's wool tends to be very soft, making it ideal for knitted clothing. Because a lamb is smaller than a full-grown ewe, shearing it takes less time, making it a great way to learn by experience for those who have never shorn before.