We raise our 120 Katahdin sheep on 90 acres of pasture, using careful management practices such as rotational grazing to ensure soil and livestock health, and to reduce stress on the animals as much as possible. Lambs are born on the farm and kept with their mothers until they are weaned to reduce stress. The sheep are grass-fed and grass-finished, and antibiotics are given only when necessary to save an animal’s life.

What are Katahdin sheep?

Katahdin sheep are a heritage breed developed in Maine in the 1950s– they are adapted to the extremes of our Maryland climate, as they thrive in cold weather, while able to tolerate the heat and humidity of warmer regions. In addition, Katahdins demonstrate greater parasite resistance than commercial wooled breeds. Katahdin sheep are medium in size, with adult ewes weighing 120 to 160 pounds and rams weighing 180 to 250 pounds.

Most of the herd are now registered with Katahdin Hair Sheep International.

Do YOU SHEAR THE WOOL?

As hair sheep, Katahdins shed without being sheared. Visitors to the farm in early summer will see sheep rubbing along the fences, leaving behind wool along the wire.

DO YOU SELL LAMB MEAT?

We sell lamb cuts directly to consumers, available when in stock through our web store and at the Anne Arundel County Farmer’s Market.

We also allow purchase of whole sheep for slaughter on the farm, including for religious observance. Please contact us for more information.

Many long for a time when meat was precious, a reason for celebration rather than a cheap commodity, a time when farm animals were highly regarded, and their slaughter more sensible.

Yotam Ottolenghi, PlENTY