Black Mountain Sheep Known For Mild-Flavored Meat
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A rare breed of sheep from Britain is popular for its pure black wool, but its meat is just as unique. Welsh Black Mountain Sheep were first imported to North America in the early 1970's and have been spreading slowly since. Still in expansion phase with only culls likely to be butchered, breeders have discovered that unlike other breeds, even older animals taste good.
"The meat is very tasty and remains mild into old age," says Oogie McGuire, secretary/treasurer, American Black Welsh Mountain Sheep Association. "We butchered and ate a 16-year old ewe, and she was fine. We've also butchered a 6-year-old ram during breeding season, and it wasn't as strong as some supermarket lamb. We can wait until a lamb is two years of age with no loss of tenderness or taste."
Selling breeding stock is also a good bet. The 140 to 150-lb. rams sell for up to $700 and the 100-lb. ewes for up to $500. McGuire says the features that attract buyers are the breed's ability to do well without grain and the fleeces that are prized by hand spinners and weavers.
Welsh Blacks produce medium to medium coarse, yet very springy wool used for sweaters and rugs. Wool clipped from a sheep that has had a coat on it to protect the fleece can sell for as much as $16 per lb. Unfortunately, only 1 to 2 lbs. of wool per animal may qualify for that high price.
Currently, there are only about 800 head of the special breed in North America, split among a small number of breeders, most of whom have only a few head in their flocks. Great Britain has an estimated 8,000 to 9,000 head and is expanding. British Welsh Black Mountain Sheep are quite productive, averaging a 175 percent lambing rate. Perhaps because of its limited genetic base, North American ewes average only about 125 percent. McGuire says that number varies from flock to flock, as some breeders select for multiple births while other select for more meat or wool.
Another feature breeders tend to like is the breed's hardiness and disease resistance. McGuire, a Colorado breeder, lambs her ewes outside. Tails are left undocked, unlike most breeds, as the bare underside of the tail doesn't hold moisture or attract flies the way a wooly tail does.
She warns that predators can be a problem, as the breed tends to spread out on pasture, rather than flock together protectively. She has lost sheep to both mountain lions and coyotes, though tight fencing and guard dogs have helped.
Because of the small number of breeding animals, the association works closely with even small flock owners. "We try to make sure that no one flock is from a single bloodline," says McGuire. "If a flock comes up for sale, we try to find breeders to take it."
Contact: FARM SHOW Followup, American Black Welsh Mountain Sheep Association, Oogie McGuire, P.O. Box 534, Paonia, Colo. 81428 (ph 970 527-3573; info@ blackwelsh.org or sales@desertweyr.com; www.blackwelsh.org).
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Black Mountain Sheep Known For Mild-Flavored Meat 29-6-9 A rare breed of sheep from Britain is popular for its pure black wool, but its meat is just as unique. Welsh Black Mountain Sheep were first imported to North America in the early 1970's and have been spreading slowly since. Still in expansion phase with only culls likely to be butchered, breeders have discovered that unlike other breeds, even older animals taste good.
"The meat is very tasty and remains mild into old age," says Oogie McGuire, secretary/treasurer, American Black Welsh Mountain Sheep Association. "We butchered and ate a 16-year old ewe, and she was fine. We've also butchered a 6-year-old ram during breeding season, and it wasn't as strong as some supermarket lamb. We can wait until a lamb is two years of age with no loss of tenderness or taste."
Selling breeding stock is also a good bet. The 140 to 150-lb. rams sell for up to $700 and the 100-lb. ewes for up to $500. McGuire says the features that attract buyers are the breed's ability to do well without grain and the fleeces that are prized by hand spinners and weavers.
Welsh Blacks produce medium to medium coarse, yet very springy wool used for sweaters and rugs. Wool clipped from a sheep that has had a coat on it to protect the fleece can sell for as much as $16 per lb. Unfortunately, only 1 to 2 lbs. of wool per animal may qualify for that high price.
Currently, there are only about 800 head of the special breed in North America, split among a small number of breeders, most of whom have only a few head in their flocks. Great Britain has an estimated 8,000 to 9,000 head and is expanding. British Welsh Black Mountain Sheep are quite productive, averaging a 175 percent lambing rate. Perhaps because of its limited genetic base, North American ewes average only about 125 percent. McGuire says that number varies from flock to flock, as some breeders select for multiple births while other select for more meat or wool.
Another feature breeders tend to like is the breed's hardiness and disease resistance. McGuire, a Colorado breeder, lambs her ewes outside. Tails are left undocked, unlike most breeds, as the bare underside of the tail doesn't hold moisture or attract flies the way a wooly tail does.
She warns that predators can be a problem, as the breed tends to spread out on pasture, rather than flock together protectively. She has lost sheep to both mountain lions and coyotes, though tight fencing and guard dogs have helped.
Because of the small number of breeding animals, the association works closely with even small flock owners. "We try to make sure that no one flock is from a single bloodline," says McGuire. "If a flock comes up for sale, we try to find breeders to take it."
Contact: FARM SHOW Followup, American Black Welsh Mountain Sheep Association, Oogie McGuire, P.O. Box 534, Paonia, Colo. 81428 (ph 970 527-3573; info@ blackwelsh.org or sales@desertweyr.com; www.blackwelsh.org).
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