Icelandic Sheep
Wolf Ridge
Heritage Farm ... why Icelandic Sheep?
Soft lustrous dual coated fleece
Mild flavored, lean meat
Farmstead milk and cheese
Luxurious soft pelts
Many color and pattern combinations
Medium sized, early maturing, long lived Excellent mothers and vigorous lambs
Suitable for pasture lambing
Highly prolific, reliable twinners
Thrive on good pasture and hay
Finish on good pasture in 4 to 5 months High value products for niche markets
Icelandic Sheep facts
The Icelandic sheep is one of the world's oldest and purest breeds; a midsized breed whose rams average 180-220 pounds and ewes 130-160 pounds. With a history of an estimated 1100 years, the Icelandic breed is triple-purposed: meat, fiber and milk. It is in the North European short-tailed group of sheep (a fluke-shaped, naturally short tail). Tail docking an Icelandic will disqualify it from being registered in North America, ensuring the continuing purity of the breed.
Icelandics
generally are short legged and stocky, wool free face and
legs, dual-coated fleece which comes in white as well as a range of
browns, grays and blacks. A very cold hardy breed that is left
unshorn for the winter, it comes in both horned and polled strains.
Multiple births is not uncommon in the Icelandic; triplets, quads,
quints and even sextuplets, can occur when a ewe carries two copies of
the Thoka gene. One copy of the gene causes a milder increase in
fertility, resulting primarily in a higher rate of triplets. The Thoka
gene is named after the first ewe known to carry the gene.
Seasonal breeders, most coming into heat in late October, Icelandic ews
will continue cycling until spring if not bred. The rams are sexually
active year round, and the ram lambs can start breeding at 5-6 months.
Lambs mature early and ewe lambs commonly lamb at 11-12 months of age.
Icelandic ewes are bred as lambs, and many remain productive until age
10 or longer.







