Rather than wool, hair-sheep have adapted over centuries and through breeding to grow a hair coat that sheds, making them hardy and well-adjusted to heat and humidity. St. Croix ancestors include the “Virgin Island White” and an imported group from St. Croix, producing a consistent size and lack of horns. Katahdin sheep, named after a peak in Maine, were originally bred to produce more meat and less wool. Their ancestors are a cross between St. Croix, American Tunis, Southdown Sheep, Hampshire Down, Suffolk and later Wiltshire Horn. They are easy keepers, disease and parasite resistent, and highly fertile. At maturity, ewes average 120+ lbs. and rams average 165+ lbs. They are known for their docile nature, ability to forage, and being generally low maintenance. 

We use intensive rotational grazing as a means to keep our flock healthy and our land in a constant state of renewal. Our sheep are moved between paddocks every day or every other day, to provide them with fresh foraging, a clean environment, and to allow the grass to recover. Sheep are ruminants, and we want every part of their life cycle to mimic nature as much as possible—keeping them on the move, and intervening only when necessary (including in the lambing season.) We do not use chemicals on our soil and take our role as stewards of our precious resources very seriously. Our goal is to have the most nutrient-dense pasture available for our animals, with increasingly more bioavailability, season after season

We expect to have 22 lambs available in October of 2025--gender details will be updated after lambing in May 2025. If you'd like to express interest in securing breeding stock for your own flock, or if you are interested in purchasing our 100% grass-fed lamb or mutton meat, click here to join our 2025 waitlist, and make your selections. We will keep you updated after you've joined the waitlist.