They are strong seasonal breeders, cycling from November through April. They are reliable twinners and even ewe lamb mothers do a great job of raising twins. Ewes are long-lived and will lamb into their 13th year. They are good grazers and because Iceland doesn't produce grain, the breed thrives on grass and hay alone. With rising grain prices, grass-based genetics are valuable now and will be even more so in the future.
Icelandic sheep are primarily a meat breed, with good, broad, deep-bodied conformation.
The meat is fine grained and has a light flavor. The Icelandic breed also leads the world market in quality pelts. With fewer follicles, the pelt is pliable, looks and feels like a fine fur and is used by the garment industry for vests, trim and wall hangings. Because these sheep are so unrelated to modern breeds and have been bred for meat production, they are a good terminal sire candidate, producing a greater amount of hybrid vigor in the crossbred lambs headed for market. The meat is being served in fine five-star restaurants.