Hardda Farm Finnsheep
The perfect homestead sheep.
We all need efficiency.
Few of us want to struggle with parasites, prolapses and other fussy health problems in our farm animals. We need animals that are productive and hardy. We want sheep that test the sheep reputation of impending disaster.
Enter Finnsheep.
Friendly Finns
Just a few decades ago, Finnsheep were a landrace breed, thriving with very little human intervention. Yet somehow, these hardy animals are known for their sweet temperament. They are easy to manage, a huge plus for any shepherd but especially for beginners.
Unlike most sheep which only lamb during spring, many Finns can breed year-round. For genetics, this allows us to see the good, the bad and the ugly sooner and select the best sheep for breeding stock. For the small farm, this means year-round milk. Yes, you read that correctly.
Finnsheep Fiber
Finnsheep fiber is desired by spinners for its texture and natural color. Though the wool can be dyed, Finnsheep naturally come in a literal rainbow: Black, silver/blue, brown, white, spotted, and badger, which is when black or brown fade to light gray or tan respectively. The possibilities are tantalizing.
We nearly always have fleeces available. Please contact me if you’re interested in purchasing one for spinning.
We officially have one yarn colorway!
It’s a humble beginning, but what a gorgeous one!
To shop our yarn(s), check our shop for product drops, sign up for farm emails, or use the contact form below.
By spreading lambing out throughout the year, you can reduce the stress of lambing season and have ewes in milk year-round.
It’s all up to you.
Finnsheep for meat and milk
The first thing people ask when they find out we milk sheep is, “What does it taste like?” My husband tells them it tastes like melted ice cream. He’s not far off.
Sheep milk is sweet. Sweeter than cow’s milk, without the off-tastes common to goat milk. It’s richer in minerals than either. Though there is a certain richness missing when compared to cow’s milk, sheep milk has a decently high fat content. Unlike goat’s milk, the cream separates. We’ve made delicious butter, ice cream, and cheeses!
The meat from sheep is a delicious source of protein. Young sheep are mild (milder than any venison I’ve harvested) though it does taste different than beef. As a sheep ages, the flavor gets stronger. So far, even harvesting three to four-year-old ewes, we’ve never had something with that strong muttony taste that Queen Victoria was so fond of (but no one else seems to be).
