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| | Katahdin sheep: The meat sheep
 A Katahdin ewe
Katahdins are
a medium sized, lean, breed of meat sheep. They were first developed
in Maine, USA and named after Mount Katahdin.
They were originally
designed by combining the genetics of the St. Croix hair sheep, the Wiltshire
horned sheep, the Suffolk - to add size- and various other breeds
Our Katahdin sheep are Canadian
registered, and before registration, have to meet exacting breed standards
regarding conformation and coat quality.
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They are fertile, lamb easily,
and make excellent mothers. They usually have twins or triplets. We
usually manage close to a 200 percent lamb crop per ewe.
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Katahdins shed their wool in the spring, and
so require no shearing or tail-docking. They do however, produce
enough wool for the winter to keep them warm in our cold, snowy, Canadian
climate. As they do not have to put so much of their energy into wool
production, they are more efficient at converting food into the excellent,
lean, meat that they are famous
for.
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They are alleged to be more
parasite tolerant than other sheep breeds. This is due to the fact that
external parasites, such as keds, do not thrive well in the short hair of
the Katahdin sheep.
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Katahdins may have as much
milk as some milk sheep breeds such as Friesians - as much as 5 litres a
day, so why not try milking them.
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Sunday 19th Sept:
Katahdin inspectors clinic and meeting of the OKSA. Sabins'
Farm
CONTACT us for
details
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