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We raise Jacob sheep because they are hardy animals who thrive in the environment and climate of Central Oregon, and because they are naturally very lean. Since they are lean, they don't have the strong flavor that people associate with more domestic varieties of sheep. The strong flavor comes from the higher fat content of meat from more domesticated varieties of sheep, and because of the practice of grain-fed 'finishing'; this practice produces a heavy layer of fat, a higher hanging weight of the animal, which brings in more money to the farmer, but which ends up in our land fills -- a waste! Our lamb, hogget, and mutton are very healthy inside and out, they taste better and you will be healthier too. There simply is no substitute for natural, clean food; we raise the anthesis of genetically "souped up pharma breeds."

Jacob sheep


The Jacob sheep is a rare breed of small, polycerate (multi-horned) sheep. Jacobs may have from two to six horns, but most commonly have four. Their body is more similar to that of a goat, and they are usually raised for their wool, meat and hides.


Generally referred to as a heirloom breed (one that has survived with little human selection), the Jacob is descended from an ancient Old World breed of sheep.  Although its exact origins remain unclear, the breed probably originated in the area now know as Syria. The Jacob is named for the prophet Jacob, however, it was not until the 20th century when the breed acquired the name "Jacob sheep."


The breed may have accompanied the westward expansion of human civilization through Northern Africa, Sicily, Spain and eventually England.  



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