Sheep & Lamb
We raise pure-bred registered Jacob's Sheep for wool and mixed-breed Khadin hair sheep for meat.
**Lamb meat will be available late October**
Jacob's Sheep
This heirloom breed sheep is small and famous for it's piebald coloring, independence, and most strikingly horns. Both males and females boast 2-6 horns (how many completely random).
Our Jacob's sheep are registered through the American Jacob's Sheep Reigstry, and we do offer live lambs/rams throughout the season.
Katahdin
Katahdin make up the base of our sheep meat production. True katahdin will shed their wool in the spring, and tend to be low maintenance while growing lean and large, but reducing that excess fat that some breeds meat have.
We shear our sheep depending on weather in the spring, usually between late March and early May. If you're interested in raw Jacob's wool, please just send us a message!
We have two lambing's a year: spring and early fall. All of our lambs have their tails docked to reduce the chance of fly-strike, and are given their Scrapies tags. Breed standard Jacob's lambs are registered when they reach the appropriate age through the American Jacob's Sheep Registry.
Our ewe lambs are returned into the pasture with the flock once weaned. Wethers are kept on a separate pasture and are grass-fed till butcher.
