About Katahdin Sheep
Our Katahdin Sheep
Katahdin sheep are an American Heritage breed that was developed by Michael Piel of Abbot, Maine. The breed is named for Mount Katahdin, the highest mountain in Maine. Mr. Piel had a flock of several thousand and spent over twenty years cross-breeding sheep to develop the Katahdin breed.
By crossing Caribbean-haired sheep that naturally shed their winter coats with English wooled breeds that had good meat qualities, he developed a composite breed that produced excellent quality meat and required no shearing. Katahdins have proven to be a highly adaptable breed that is in demand throughout the Americas. Farmers like them because of their hardiness and easy care qualities. Consumers like them because of the excellent quality, mild-flavored gourmet lamb they produce.
They are a hair sheep breed which means they do not have to be sheared. They shed their winter coat naturally. This contributes to their mild flavor due to no lanolin production from wool. Katahdin sheep are smaller than traditional American-raised wool sheep. The chops and roasts will be smaller resulting in lower costs for each cut of meat.
Characteristics of Katahdin Sheep:
- Single-purpose breed (no wool)
- Excellent quality, gourmet, mild-flavored meat
- No shearing
- Hardy, moderate-sized sheep that thrives on forges
- Excellent mothers
- Easy lambing (can lamb unassisted, outside on pasture)
- Vigourous lambs (by day two, you can't catch those little rascals!)
- Adaptability
- Low-maintenance
