Sheep Producers Care

Flock Health Top Priority

Sheep producers follow animal care practices which have been recommended by professional animal scientists and veterinarians. Flock health is maintained by following an appropriate health program consistent with accepted animal husbandry practices. Farmers who raise sheep are committed to providing the animals with plentiful food and water, assuring their safety and comfort during transport and handling, and additionally protecting the animals from predators.

Responsible Environmental Stewardship

Responsible environmental stewardship is one of the primary goals of the sheep industry. Sheep producers work hard to preserve a proper balance between livestock, wildlife and vegetation. Also consistent with sound conservation principles, sheep by-products are utilized in countless ways.

The Sheep Industry in Profile

Minnesota sheep producers are in the unique position of providing consumers with both food and fiber. There are about 3300 farm businesses in the state currently raising 170,000 sheep. Value of sales in 1997 was $15,460,000.00. Sheep production in the state is most heavily concentrated in west central and southern Minnesota, but occurs at varying levels in almost every county. In 1997, 1,010,000 pounds of wool were produced in Minnesota.

(Minnesota Ag. Statistics 1998)

Consumers Love Wool, Lamb, Sheepskin, and Cheese

Wool Natural --Renewable for 8000 years

As a natural, renewable resource, pure wool is superior to synthetic substitutes, which often deplete our limited resources. The wool provided by sheep is one of nature's most remarkable natural fibers. Its excellent wearing ability and insulating value, combined with its ability to absorb moisture without feeling damp, make it indispensable in a variety of climates.

Lanolin, the oil or grease in wool is one of its most important by-products, providing the entire world with the key ingredient in highest quality cosmetic, medicinal and other skin care products.

Lamb, is high in protein, rich in minerals, to maintain strong bodies. Lamb has its own unique, delicate distinctive aroma and flavor. Contrary to one common perception, it is easy to prepare. Season with salt, pepper, a bit of celery-onion-garlic powder (any or all), cook your roast slowly in a covered pan at 335-340 degrees until a golden brown. Enjoy a taste delight right at home with friends who will think they are at the best restaurant in town.

Sheepskin--In so many ways: jackets, coats, hats, gloves, slippers, mittens, rugs, wall hangings, polishing pads, chamois skins, padding for therapeutic orthopedic devices--novelties. These are just a few of the many ways this versatile material--tanned leather and fiber together serve mankind's needs for practical and luxury users.

Members of Minnesota's fledgling cheese industry describe sheep milk as having a clean, rich tangy flavor that is mild and creamy. It contains twice as much fat, 40% protein and 30% more total solids than either cows or goat milk. It makes several excellent gourmet cheeses, one of which is the famous Roquefort.