Icelandic Sheep

The Icelandic Sheep breed is one of the oldest sheep breeds in the world. Because of its 1100 year history on an island (Iceland), it is also one of the purest breeds. Icelandic sheep are not as large as other breeds of sheep, but are extremely productive, producing excellent fiber, milk, and meat. Icelandics have many characteristics that make them very desirable to the small homesteader and large farmer.

Because of being raised in the colder, harsher climate of Iceland, these sheep have developed an extra large rumen (stomach) that allows them to thrive on grass and hay alone. They are extremely efficient eaters and have little to no impact on the environment, eating only the tops of grass allowing the grass to grow strong and healthy. Because Icelandic sheep can live off of pasture, without requiring extra inputs of grain, they are a healthy and cost efficient animal to raise. Of course, should you decide to raise Icelandics, you should regularly evaluate them to ensure that they are getting all of their physical needs met. You may decide to supplement their diet with grain.

Icelandic wool is prized by hand spinners and industry as being one of the highest quality sheep wools. Some people shear their sheep twice a year while others only once. Regardless, you can expect to get about 5 pounds of wool from an animal. The fleece is dual coated with a softer, inner layer called thel and a coarser outer layer called tog. If you choose to separate these two fibers, you can sell them separately. Thel is traditionally used as under clothing or for other fine cloth. The tog can be used for coarser cloth or for felting. Many choose to leave the tog and thel together which produces very nice multi-purpose wool called lopi. Lopi wool demands top dollar in craft circles.

The Icelandic breed is also becoming known as a dairy breed. Historically, the inhabitants of Iceland used these sheep as their sole source of milk, cheese, butter, and other dairy related products. Icelandic sheep can easily be trained to a milk stand and produce delicious sweet milk. because lambing is a major part of milk production, it is important to note that Icelandic sheep are extremely prolific and the norm is for them to lamb twins or triplets. Because the ewes are so milky, triplets can be reared by no outside input of milk. Icelandic lambs are healthy and active. They are not susceptible to many of the same diseases that other sheep breeds are plagued by.

Icelandic meat is considered to be a gourmet meat variety. Icelandic sheep are considered to be a mountain breed. Mountain sheep produce a more mild flavored meat. Market lambs will reach 70 or 80 pounds directly off of good pasture within 5 months. Many people believe that pasture raised meat is healthier than meat raised on grains. Because they are efficient eaters and require no input of grain to reach market weight, they are ideal for any homesteader or farmer interested in producing top quality, healthy meat at a low cost.

Icelandic sheep are a joy to raise. They have very sweet temperaments and are not difficult to take care of.