Katahdin sheep
originated in Maine and were developed by Michael Piel in the early 1970's. Mr.
Piel selected for hair coat, high fertility, and meat type conformation. He used
many breeds of sheep, including Tunis, Southdown, Hampshire, African Hair Sheep,
Cheviots, St. Croix Hair Sheep, and Wiltshire Horn Sheep. This breed produces a
well muscled, lean, carcass with mild tasting meat. Katahdins have a hair
coat and don't require shearing. They do have a heavy winter coat that sheds
naturally in the spring. The coat can be any color from white to spotted to
brown.
A mature ewe will
weigh 120 to 160 pounds and a ram 180 to 250 pounds. These sheep are low
maintance, hardy, and ideal for pasture lambing and a forage based management
system. Katahdins reach sexual maturity early, are fertile year round, and can
lamb throughout the year. Ewes are easy lambers with strong maternal instincts.
Mature ewes usually have twins. Katahdins are docile and show moderate flocking
instinct. 
The sheep here are grazed in pasture all summer. In the winter they get locally grown hay. Grain is limited to just a handful of grain (cracked corn, whole oats, rolled barley, and sunflower seed, no animal by-products) to teach them to come. The sheep have access to shelter in the barn and shaded pastures. They receive free choice trace minerals and salt. No hormones or antibiotics are used.
At butchering time the lambs are taken to a local butcher shop. They are inspected by the USDA and processed to your specifications. The meat is frozen and ready for you to pick up.
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