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Icelandic lambs for sale (Summerville)

condition: new
make / manufacturer: Icelandic
model name / number: ram lambs
Taking orders for 2024 Icelandic lambs. Registered ewes are $350 and registered rams are $300. We also expect to have some crossbred lambs from Icelandic/Katahdin stock. These are $200 each. A $50 deposit will hold your lamb until fall when they are weaned and ready to go.

Grass-fed Icelandic lamb meat is delicious, tender and succulent without a muttony taste. Easy to process yourself, particularly if you have ever butchered a deer or elk. Though we can't process them for you, we will offer advice and point you toward a butchering video that is a great help. All you need is a sharp knife and perhaps a meat saw. Rams are completely intact; horns and all. These sheep have a naturally short tail.

Icelandic sheep, one of the oldest, pure breeds in the world, are a triple purpose animal, producing milk, meat, and two types of wool (fine and carpet) on each animal. The milk tastes like rich cow's milk and is healthier than most milks with A2 proteins. It makes excellent cheese, yogurt and ice cream as well as milk for drinking and cereal. The fine inner fleece (the thel) and the coarser, water-repellent outer fleece (the tog) can be blended for a superior sweater yarn called lopi. As mentioned, the meat is excellent and is considered by many chefs the Cadillac of lamb. The ram lambs, though intact, are very mild tasting as chops, roasts or sausage. These sheep are never altered in Iceland where the breed has been isolated since the 800s until recently. Our sheep are descendants of hardy animals brought to Iceland by the Viking settlers and they are only grass fed, no grain. These are closer to wild sheep, and they seem more savvy than modern breeds that have been intensely bred for meat or wool purposes. Our older sheep quickly learn their names and recognize us from long distances. They pick up pasturing routines and routes to and from grazing areas so we don't use herding dogs. They are easier to heft to a particular pasture. We keep livestock guardian dogs with them and they dash to these protectors if threatened.

We often put a crossbred in the freezer also and have found them to be delicious as well. If you are looking for lamb that tastes like Suffolk, Hampshire, etc., these Icelandic and crosses are not the ones for you. As mentioned the meat is tender with less fat and little to no muttony taste.

post id: 7750555280

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