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.

Characteristics of the Katahdin Sheep Breed:
Single purpose breed (no wool)
Excellent quality, gourmet, mild flavored meat
No shearing
Hardy moderate size sheep that thrive on forages
Excellent mothers
Easy lambing (can lamb unassisted, outside on pasture)
Vigorous lambs (by day two you can’t catch the little rascals!)
High Fertility
Non-seasonal breeding
Parasite tolerance

More information about Katahdin sheep can be found at: www.katahdins.org

© 2010 Ilse House • Front top photo: Keeton Communications