Icelandic Sheep
One year ago this week, Brian and I visited Iceland. It was a once-in-a-lifetime trip in celebration of our wedding anniversary. And it was during that trip that we became acquainted with the Icelandic sheep breed. After some research and planning, we decided to become shepherds and only Icelandic sheep would do. The breed is pretty special and perfect for our farm.
Icelandic sheep have a unique history that sets them apart from other breeds. They were first brought to Iceland by the Vikings, who sailed with them from Norway and Scotland over 1,000 years ago. The breed has been isolated on the island ever since. In fact, it is illegal to import any other sheep breed to Iceland. The breed first made its way to North America only four decades ago via an Icelander who imported them when she moved to Canada.
Over the centuries, Icelandic sheep have developed unique characteristics due to their isolation on the cold, mountainous island. The breed has become smaller, lighter, and more compact, with a thick wool coat that helps it to survive the cold weather. The volcanic, rocky terrain of Iceland has also made the breed agile and sure-footed. And because Iceland is not a big grain-producing country, the sheep live on pasture and foliage alone. In short, they are a hardy and relatively easy breed to keep.
Many small farms and homesteads, like ours, prefer to raise Icelandic sheep because they are known as tri-purpose sheep: fiber, milk, and meat. Most sheep breeds are considered single or dual-purpose only. Icelandic sheep were the main dairy animal of Iceland until the 1940s when cows became more prevalent. The fat content of Icelandic sheep is significantly higher than cow's milk, making it a great choice for butter, cheese, and yogurt.
Icelandic sheep are one of only a few breeds that are sheared twice a year, and their fleeces are sought after around the world for their ease of spinning, warmth, and durability. Icelandic sheep come in a wide range of colors. Their fleece contains less lanolin than many other breeds and is made up of two types of fiber: The tog is a coarse, long, water-resistant outer layer, and the Þel (pronounced "thel") is a fine, soft, inner layer. The tog and Þel can be spun together or separately, making Icelandic fleeces very versatile.
Vegetarians, skip this next paragraph… Icelandic lamb meat is exceptionally delicious. It is tender and tastes milder than other lamb breeds. It’s simply not like other lamb meat. We’re not sure why. Some people have said it’s the grain-free diet; some have said it’s the lower amount of lanolin in their wool. But the bottom line is that we’ve heard of many people who generally don’t like the taste of lamb, but do enjoy Icelandic lamb meat.
Last, but certainly not least, Icelandic sheep are smart and sweet creatures. Most of our sheep love to be pet (especially a good scratch on the chin or behind the ears). They all come running – or rather, leaping – toward us when they see us. They each have their unique personalities, and we’re having so much fun getting to know our new sheep.