General Info

Though famous throughout the world for wool production, the Icelandic breed is predominately grown for meat in Iceland. Since the cool and wet climate precludes the production of most grains in Iceland, the breed has been selected to bring the meat lambs to slaughter weight off of the summer and fall pastures.

Icelandics are very adaptable, and can be handled in a variety of management plans. Here in North America they thrive on grass-based farms where they are rarely fed grain, to dry-lot situations where they are fed daily, and all the management systems in between.

Market lambs will start to reach their ideal slaughter weights of 70-100 pounds at four to five months. With continued access to quality graze, the lambs can be slaughtered directly off the grass all through the fall months. This has positioned the Icelandic breed to fit well in the move towards grass-based farming, enabling “natural” and organic farmers to utilize the Icelandic breed. As meat consumers increasingly recognize the health benefits of grass fed meats, and as economic pressures drive our farmers toward grass-based businesses, the genetics of the Icelandic breed become increasingly valuable to our sheep industry.

The Icelandic breed is considered a mountain breed, and historically mountain breeds have been milder in flavor, and leaner than the lowland breeds. The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat. With the leaner, European style carcass, and the mild flavor, Icelandic lamb can appeal to the palate of even those consumers who avow they "just don't like lamb." With the combination of the economic and market advantages of grass fed farming, and with the appeal of the delicious flavor, the Icelandic breed is a natural for direct-to-consumer marketing.