Icelandic Sheep Facts

The Icelandic sheep is one of the world's oldest and purest breeds of sheep. Throughout its 1100 years of history, the Icelandic breed has been
truly triple-purpose, treasured for its meat, fiber and milk.

The Icelandic breed is in the North European short-tailed group of sheep, which exhibits a fluke-shaped, naturally short tail. To ensure the
continuing purity of the breed, tail docking an Icelandic will disqualify it from being registered in North America. Icelandics are a mid-sized breed
with ewes averaging 130-160 pounds, and rams averaging 180-220 pounds. Conformation is generally short legged and stocky. The face and
legs are free of wool. The fleece is dual-coated and comes in white as well as a range of browns, grays and blacks. There are both horned and
polled strains. Left unshorn for the winter, the breed is very cold hardy.

Due to their large rumens, and the selective pressures of their history in Iceland, the breed is feed efficient. The animals are cold hardy and have
a strong, reactive immune system. The sheep have evolved over 1,100 years under difficult farming conditions in Iceland, with a resultant sturdy
and efficient constitution.

A defining quality of the Icelandic breed is the ability to survive on pasture and browse. Historically, Iceland is not a grain producing country due
to the climate, and the breed has survived through its thousand year history on pasture and hay. The ewes are supplemented with fish meal
when pregnant and most ewe lambs here in North America are supplemented with some protein especially when pregnant. On good grass, meat
lambs can be slaughtered directly off the pasture at 5-6 months of age.

The most eye-catching aspect of the breed is the variation of colors and patterns. Genetically, Icelandics have one of two base colors, either
black or moorit (brown). They exhibit 5 pattern combinations: white, gray, badgerface, mouflon and solid. Individual sheep may also display
various shades of these colors/patterns, ranging from white, cream, light gray, tan, caramel, milk chocolate, silver, dark chocolate, dark gray, to
jet black. A spotting gene adds even more combinations with many recognized and named patterns of white markings

Lambing

A gene has been found in the Icelandic breed that causes multiple births of triplets, quads, quints and even sextuplets, if the ewe carries two
copies of the gene. One copy of the gene causes a milder increase in fertility, resulting primarily in a higher rate of triplets. The Thoka gene, as it
is called, is named after the first ewe known to carry the gene. It is similar to the Booroola gene in the Merino sheep.

Ewes are seasonal breeders, most coming into heat in late October. They will continue cycling until spring if not bred. 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.

Prolificacy is quite good, on average 175-220%. Triplets are not uncommon and many Icelandic ewes are very capable of nursing triplets without
assistance.

The lambs are small, twins averaging 6-8 pounds and very lively after an average gestation of 142-144 days, several days shorter than the
species average. Lambs are vigorous at birth, a trait that has been shown to carry through in crossbreeding programs. The first lamb born will
commonly be up and nursing before the twin arrives. Experienced mothers can have a lamb nursing even before it has gotten to its feet. Lambs
are generally strong enough to suck out the wax plug, and are seldom lost to pneumonia.

Meat Production

Though famous throughout the world for wool production, the Icelandic breed is predominately grown for meat in Iceland.  Since the cool and wet
climate precludes the production of most grains in Iceland, the breed has been selected to bring the meat lambs to slaughter weight off of the
summer and fall pastures.

Icelandics are very adaptable, and can be handled in a variety of management plans.  Here in North America they thrive on grass-based farms
where they are rarely fed grain, to dry-lot situations where they are fed daily, and all the management systems in between.

Market lambs will start to reach their ideal slaughter weights of 70-100 pounds at four to five months.  With continued access to quality graze, the
lambs can be slaughtered directly off the grass all through the fall months.  This has positioned the Icelandic breed to fit well in the move towards
grass-based farming, enabling “natural” and organic farmers to utilize the Icelandic breed.  As meat consumers increasingly recognize the health
benefits of grass fed meats, and as economic pressures drive our farmers toward grass-based businesses, the genetics of the Icelandic breed
become increasingly valuable to our sheep industry.

The Icelandic breed is considered a mountain breed, and historically mountain breeds have been milder in flavor, and leaner than the lowland
breeds.  The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat.  With the leaner, European style
carcass, and the mild flavor, Icelandic lamb can appeal to the palate of even those consumers who avow they "just don't like lamb."  With the
combination of the economic and market advantages of grass fed farming, and with the appeal of the delicious flavor, the Icelandic breed is a
natural for direct-to-consumer marketing.

Milk

Icelandic ewes easily support twins and many raise triplets without assistance. In North America, they are used for personal milk production by
some shepherds for yogurt and soap. (Their milk makes
wonderful coffee creamer!)  Some farms are making gourmet artisan cheeses. There
are a few operations milking more than 25 sheep, but long-term production records are not yet available. Crossing Icelandic sheep with
commercial dairy breeds is also being investigated. For personal use, it is possible to allow lambs to continue to nurse while milking once per
day, without sacrificing lamb growth.

Pelts

The pelt of the Icelandic sheep is beautiful, lustrous, soft and luxurious, in a delightful range of colors and patterns. The relatively low number of
follicles per square millimeter, a count of 12 rather than the 53-87 of the Merino sheep, for example, makes the pelt soft and flexible. These pelts
command a high price in that niche market.

Registration

In North America, Icelandic sheep are only registered through the Canadian Livestock Records Corporation, known as the CLRC. Registrations
can be done via surface mail, or electronically, and requires tattooing the sheep in a manner accepted by the CLRC. The Icelandic Sheep
Breeders of North America (ISBONA) organization formed in 1996 for the education of the public and for the education and fellowship of the
Icelandic Sheep breeders. As defined by the by-laws of
ISBONA, the breed association recognizes the registry of Icelandic sheep only through
the CLRC.

(Thanks to ISBONA for allowing it's members to reproduce this information on their websites.)


 
Icelandic Sheep Facts