No danger of prolapses due to over-short tails. Iceland's growing season is too short and too cool to allow the cultivation of grains. Historically, Icelandic shepherds flushed their breeding ewes on only hay or stockpiled pasture, and the lambs grew to market weight over the short Icelandic summer on pasture alone. Over a millenium's time, ewes who couldn't lactate twins off the mountain pastures, or who were susceptible to pregnancy disease, were either culled, or died out. As a response to their harsh environment, Icelandic sheep have developed a large and extremely efficient rumen.
Icelandic lamb is light and delicious - recognized throughout the world as a gourmet meat.
Manageable Medium Size - Ewes reach 120 to 150 lbs., Rams 180 to 220 lbs. An easy size to work, the Icelandic sheep can be handled by a single shepherd. Again, due to the intense selective pressure over the last century in Iceland, the Icelandic sheep is hardy, healthy and built to last. Icelandics also have a well developed weather sense. There is initial evidence that the Icelandic ewe is resistant to pregnancy disease.