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Icelandic sheep
Meat, wool, milk, the Icelandic Sheep is the whole package for the homestead. Hardy, fast growing and easy keepers, they don't require tail docking, lambs finish beautifully on pasture without high cost inputs of grains. Ram lambs don't need to be banded (castrated) as they are harvested at 4-6 months old, and should be about 100 lbs live by then. Ewes can be milk shared for a few months of lactation, producing creamy, smooth, delicious milk for wonderful cheeses, yogurts and added to morning coffee! It also makes skin nourishing sheep milk soaps.Shorn twice a year, their wool or thel and tog, are comprised of a soft, downy undercoat with a longer guard hair on top and make for great spinning, weaving and felting. Some even 'roo', an ancient trait of old nordic breeds, and can easily be hand plucked as an alternative to shearing.Meat from Icelandic lambs, while smaller carcasses than older lambs of other breeds, is absolutely delicious! Mild tasting and tender, it's unlike any other lamb. While smaller than other breeds, the Icelandic has many great points that outweigh the downfall of being smaller.
