We choose to raise sheep because they have a preference for eating “weeds” and shrubs- helping us utilize these species in our pastures- whereas cattle primarily eat grass. Sheep convert forage into meat more efficiently than cattle, but they are subject to predation and can be harder to contain. We chose hair sheep because they do not have wool and instead naturally shed out their fleece in the spring, eliminating the need for shearing. The hair sheep breeds generally come from humid tropical environments where parasite pressure was high. Sheep without natural parasite resistance quickly died, and as a result the hair sheep breeds exhibit much more resistance than the traditional wool sheep breeds. This allows us to avoid using the de-worming chemicals common in traditional sheep production. The breeds we are focusing on are Katahdin and St. Croix.
Hair sheep produce meat that is milder-flavored than meat from wool sheep. The only downside with these breeds is that hair sheep have not been bred for production for as long as the wool sheep breeds, and are generally smaller-framed animals. However, their hardiness and quality of meat more than make up for this shortcoming. At our table grassfed lamb is highly prized and considered a special treat.
*We may use antibiotics for the rare occasion of an acute injury or illness. These cases are documented and we inform customers of that history before they commit to any purchases.