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, lack of horns, and coat quality.

They are very fertile, lamb easily, and make excellent mothers. They usually have twins or triplets. We usually manage to average close to a 200 percent lamb crop per ewe.

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.

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.

Katahdins may have as much milk as some milk sheep breeds such as Friesians - as much as five litres a day, so why not try milking them?