Icelandic sheep are a unique and ancient breed, belonging to the North European short-tailed group. They have been isolated in Iceland for over 1,100 years, leading to a remarkably pure genetic lineage and distinct characteristics.

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Key Characteristics of Icelandic Sheep:

• Medium Size: Mature ewes typically weigh 130-160 pounds, and rams 180-220 pounds. They are generally short-legged and stocky, with fine bones.

• Dual-Coated Fleece: This is one of their most distinctive features. The fleece consists of two layers:

  • Tog: The long, coarser outer coat (6-8 inches), which is lustrous, strong, water-resistant, and provides protection from the elements.

  • Thel : The fine, soft, downy undercoat (2-4 inches), which provides insulation and warmth.

  • Color Variety: While white is common, they come in a wide array of natural colors including various shades of brown, gray, and black, as well as unique spotting patterns.

• Horned or Polled: Individuals of both sexes can be horned or naturally polled (unhorned), though they are primarily horned. Some can even be four-horned.

• Open Face and Legs: Their faces, legs, and udders are free of wool.

• Short Tail: They exhibit a fluke-shaped, naturally short tail, so tail docking is not necessary and disqualifies them from registration in North America.

• Early Maturing and Prolific: Ewes can breed as lambs and remain productive well into their teens (10-13 years or longer). They are known for a high lambing rate (175-220%), with twins being common and triplets not uncommon. Some carry a gene (the "Thoka" gene) that can lead to quads, quints, or even sextuplets.

• Vigorous Lambs: Lambs are typically small at birth (averaging 6-8 pounds for twins) but are very lively and quickly get up to nurse.

Strengths of Icelandic Sheep:

• Hardiness and Adaptability: Having evolved in the challenging Icelandic climate for over a millennium, they are exceptionally cold-hardy, robust, and possess a strong, reactive immune system. They thrive on pasture and browse, making them highly feed-efficient.

• Triple-Purpose Breed: Icelandic sheep are valued for their:

  • Meat: Their meat is known for being fine-grained, lean, tender, and having a mild, gourmet flavor, often described as not having the typical "lamby" taste. Lambs grow quickly on pasture and are often slaughtered directly off grass at 4-5 months.

  • Wool: Their unique dual-coated fleece is highly versatile. The tog is excellent for durable items like outerwear, rugs, and felting, while the soft thel is ideal for next-to-skin garments, baby clothes, and fine shawls. The two fibers can be spun together (known as lopi) for warm, airy yarn.

  • Milk: Historically, they were used for milk production, and ewes are good milkers, producing sweet, creamy milk suitable for cheese, yogurt, and butter. This strong milking ability contributes to fast lamb growth.

• Disease Resistance: Due to their isolated history and selective breeding, they generally have strong immune systems and are often free of common sheep diseases.

• Mothering Ability: Ewes are devoted and attentive mothers, capable of easily raising multiple lambs without assistance.

• Intelligence and Instinct: They retain much of their natural instinct, being bright, alert, and capable of foraging effectively. A unique subset, "leadersheep," are genetically predisposed to lead the flock, sensing changes in weather and guiding others to safety.

• Low Input: They are well-suited to low-input farming systems, thriving on pasture and hay without requiring grain supplementation.

• Long Lifespan: Healthy ewes can remain productive for many years, often lambing into their teens.