Milking Our Sheep

                 Perhaps the jersey cow of dairy sheep, limited studies have shown that Icelandic ewes produce a more dense, nutrient rich milk, (although in lower quantities) than more widely recognized dairy breeds such as East Friesan and Lacaune sheep. They also have great hardiness, lamb vitality and grass-based genetics, traits often found lacking in more commercialized breeds.

                 Dairy farms benefit from having especially milky animals for obvious reasons, but even on farms with no intention of ever milking, the advantage will quickly be realized in the growth and vitality of the nursing offspring.

                 I continue to select for higher milk yields and docile temperaments, although we are breeding for stocky, meaty builds rather than the classic, long-legged dairy type. We also would not expect our ewes to compete with any established dairy breeds in terms of quantity.

                 Starting in 2008 we will be experimenting with milking some of our girls  and developing our own line of sheep’s milk soaps.

Please Click Here for an excellent article by Susan Briggs about the use of Icelandic sheep as a dairy animal.

“Delicious and Nutritious”

                 Did you know that sheep’s milk contains nearly twice the nutrient content of either cow or goat milk? And that unlike goat milk, which, in my opinion has a decidedly goaty, unpleasant flavor, sheep milk is naturally mild and sweet?

Check out This Link to learn more about the nutritional value and other high points of sheep’s milk… And Another Link with more of the same from the British Sheep Dairying Association.