Icelandic Sheep
The History And Future Of The Icelandic Sheep
Yet another product of the Vikings and their wish to spread seed of all types throughout each place that they landed, the Icelandic sheep have been etching out a life across the harsh, vast expanses of dry cold for more than 1,100 years. Closely related to the Spelsau of Norway, there is a gene which is prominent in this species, known as the Thoka gene, which causes multiple births on a very regular basis. Twins are most common with the Icelandic sheep, but sextuplets are reported on a pretty regular basis. One can expect a flock growth rate of approximately 180% per mating season with these hardy and sure reproducers. This breed is prone to having leadersheep in each flock, and their primary role is to protect and observe.
Talented at foraging for any small bit of nutrition across miles of forbidden and wasted soil, the Icelandic sheep needs no nutritional supplements when in captivity. They are specialized at finding, storing, and utilizing precious energy resources and are therefore basically foolproof keepers in a farming environment. If you wish to gain a lot while offering little, the Icelandic sheep is the perfect addition to your establishment. Grains are unnecessary, and in fact can cause digestive tract and reproductive difficulties, so all you will need to do is give good roughage and a constant supply of water. An open shelter area is recommended, one which allows free movement in and out, for protection from harsh, wet conditions.
Color genes run in great variations where the Icelandic sheep is concerned, and you are bound to run across many different looks as a result. Mouflon, badger face, white, moorit (brown), gray, and solid are the most dominant color patterns. Whites can really be any color previously listed, but the white gene will cover the patterned skin with white wool, giving the appearance of a solid coat. The same is true for solid moorit and solid gray Icelandic sheep, and the only determination will be found beneath the wool during shedding and sheering time.
Skin and wool are both great products of the Icelandic sheep. They give two types of wool, one finer from the undercoat, and one tougher from the long overcoat. The skin is almost always patterned, giving garments made from this sheepskin a very striking and desirable appearance. The milk given of ewes is fine, fatty, and sweet, and will only be harvested for six weeks after nursing is over, with constant manual milking. Cheeses made of this milk are a prized delicacy, as are yogurts and creams of the like. The meat, which is the primary yield of the Icelandic sheep market, is also considered to be gourmet, offering a tender texture, appealing aroma, and delicate flavor.