You too can join the agricultural revolution by contributing to help preserve endangered species, as well as helping to provide hay to feed the sheep, goats and pigs!
Why Icelandics?
Smart
Hardy
Parasite Resistant
Fertile
- those are just a few of their wonderful traits!
Hardy
Parasite Resistant
Fertile
- those are just a few of their wonderful traits!
Leadersheep
Leadersheep are a subset within the Icelandic Sheep population that are highly intelligent, with a special alertness and leadership characteristics. Most are colored and horned, sometimes 4-horned, with a slender body conformation, long legs and fine bones. Leadersheep use their alertness to monitor the weather, predators and anything else they are concerned about or interested in.
The above pictures show our leadersheep ram, our Leifurson, who is 'shedding' his fleece in early spring. You can 'roo' the fleece at this time of year. Rooing refers to hand plucking the wool from the sheep. This does not hurt the sheep since the fiber becomes thin and weak at exactly the right point to let the new year's growth come in. Refer to this link for more information.
The above pictures show our leadersheep ram, our Leifurson, who is 'shedding' his fleece in early spring. You can 'roo' the fleece at this time of year. Rooing refers to hand plucking the wool from the sheep. This does not hurt the sheep since the fiber becomes thin and weak at exactly the right point to let the new year's growth come in. Refer to this link for more information.
Meat Characteristics
Lamb is ready for processing between 4 – 6 months old, weighing 70- 90lbs. The meat is fine grained with a delicate flavor often considered gourmet.
Milk Characteristics
Some dairies are experimenting with Icelandic milk, notably Dancing Lamb Farm. Traditionally the milk is used to make butter, skyr, cheese and yoghurt which does not require sweetening as it is naturally sweet. Icelandic milk is excellent for cheese production as it is high in butterfat and dissolved solids. Ewes produce 1 – 2 lites daily.
Fiber Characteristics
The fleece is dual-coated which means that it has two parts. A long moisture resistant outer guard coat called the tog, which has long coarse fibers. The fine insulating inner fibers which are soft and short are called the thel. When used together, Lopi is produced which is unique to Icelandic sheep.
The tog is generally a medium wool around 27 micrometers in diameter which is good for weaving and items requiring durability.
The thel is around 20 micrometres in diameter and is used for garments that touch the skin.
Lamb is ready for processing between 4 – 6 months old, weighing 70- 90lbs. The meat is fine grained with a delicate flavor often considered gourmet.
Milk Characteristics
Some dairies are experimenting with Icelandic milk, notably Dancing Lamb Farm. Traditionally the milk is used to make butter, skyr, cheese and yoghurt which does not require sweetening as it is naturally sweet. Icelandic milk is excellent for cheese production as it is high in butterfat and dissolved solids. Ewes produce 1 – 2 lites daily.
Fiber Characteristics
The fleece is dual-coated which means that it has two parts. A long moisture resistant outer guard coat called the tog, which has long coarse fibers. The fine insulating inner fibers which are soft and short are called the thel. When used together, Lopi is produced which is unique to Icelandic sheep.
The tog is generally a medium wool around 27 micrometers in diameter which is good for weaving and items requiring durability.
The thel is around 20 micrometres in diameter and is used for garments that touch the skin.
