Anyone ever heard of hair sheep

I just completed an order for a feeder lamb to be processed, vacuum packed and frozen. The lamb will be local grown weighing between 80 and 100 pounds before processing. Hair sheep have hair instead of wool, which leads to a lower lanolin content which in turn makes the meat a milder flavor. Hair sheep are (I am told) becoming more and more popular, however I have only recently become aware of them. I will roast a leg on Hot Mama and report back, but wondered if anyone else had done this.

It's funny, but I have posted this question on two different forums, and the best I got was some funny remarks. Here, I got nothing, either no one here eats lamb, or I am being blackballed.

Bob,

I haven't heard of this at all. I will have to look into it more. I read the website you posted. Sounds interesting...I like a milder lamb and usually remove much of the fat for that reason.

I've had lamb 2 or 3 times in my life, that I know of, and was underwhelmed each time, although once it was almost something I'd order again, but not quite.

[Jenise]

Blackballed? Bob darling, could I do that to my one and only true love??????



Actually, didn't see your post until you bumped it or I'd have answered to the effect that no, I haven't heard of hair sheep. Hair bands, yes!

Blackballed? Bob darling, could I do that to my one and only true love??????



Actually, didn't see your post until you bumped it or I'd have answered to the effect that no, I haven't heard of hair sheep. Hair bands, yes!

Well I got some answers at least. And no I guess not, but you might could slap me upside the head as an attention getter. The person I dealt with in placing the order admitted that "hair sheep" is not conducive to sales, so they have begun calling it "new American lamb". In any case I will take delivery late this week, and will post back here on my findings.

Blackballed? Bob darling, could I do that to my one and only true love??????



Actually, didn't see your post until you bumped it or I'd have answered to the effect that no, I haven't heard of hair sheep. Hair bands, yes!

Well I got some answers at least. And no I guess not, but you might could slap me upside the head as an attention getter. The person I dealt with in placing the order admitted that "hair sheep" is not conducive to sales, so they have begun calling it "new American lamb". In any case I will take delivery late this week, and will post back here on my findings.

Bob is Jenise's Bob ? I hadn't made the connection before...

Blackballed? Bob darling, could I do that to my one and only true love??????



Actually, didn't see your post until you bumped it or I'd have answered to the effect that no, I haven't heard of hair sheep. Hair bands, yes!

Well I got some answers at least. And no I guess not, but you might could slap me upside the head as an attention getter. The person I dealt with in placing the order admitted that "hair sheep" is not conducive to sales, so they have begun calling it "new American lamb". In any case I will take delivery late this week, and will post back here on my findings.

Bob is Jenise's Bob ? I hadn't made the connection before...

"C" you know you are my PLCB, none could ever take your place.

Bob,

I am looking forward to reading your review because I love good lamb. Can't say I have ever heard of hair sheep, though. Is that a breed specific to the South? We may not see it up here because a lamb might not survive these winters without a heavy wool coat.

I'll tell you what...if you invite me to the roast, I will bring the Bordeaux and pay your greens fees.

The most recent issue of "The Art of Eating" has a feature article on hair sheep.

The most recent issue of "The Art of Eating" has a feature article on hair sheep.

Greg,
Is this article or excerpts from it available online? I googled and found the book, but it is not interactive. Maybe I need to subscribe or something.

I am not aware of an online access to the articles in this journal.

This is a well written periodical, IMO, that goes into enough depth on a subject to make it worth reading. I should be more clear about the hair sheep. The feature article is on island sheep and hair sheep are mentioned as a part of that discussion.

I just completed an order for a feeder lamb to be processed, vacuum packed and frozen. The lamb will be local grown weighing between 80 and 100 pounds before processing. Hair sheep have hair instead of wool, which leads to a lower lanolin content which in turn makes the meat a milder flavor. Hair sheep are (I am told) becoming more and more popular, however I have only recently become aware of them. I will roast a leg on Hot Mama and report back, but wondered if anyone else had done this.

Bob, there is plenty of information on "hair sheep" if you use google and the phrase in quotes.
"The primary difference between hair sheep and wooled sheep is the ratio of hair to wool fibers. "
They originally lived in hot, tropical climates and as they shed their wool naturally, they do not have to be shorn.
There seems to be quite a number of breeds too. I've heard of Dorper.
Katahdin is a breed that was developed in the US.
Look at this website - http://www.ansi.okstate.edu/breeds/sheep/hair.htm

People are interested them in NZ too.

Cheers,
Sue

Bob, there is plenty of information on "hair sheep" if you use google and the phrase in quotes.
"The primary difference between hair sheep and wooled sheep is the ratio of hair to wool fibers. "
They originally lived in hot, tropical climates and as they shed their wool naturally, they do not have to be shorn.
There seems to be quite a number of breeds too. I've heard of Dorper.
Katahdin is a breed that was developed in the US.
Look at this website - http://www.ansi.okstate.edu/breeds/sheep/hair.htm

People are interested them in NZ too.

Cheers,
Sue

Sue, I first got interested in them due to an article in the Sunday paper (local) a few weeks ago. The article made it sound as if the meat was better than the standard wool sheep, so I did my googling and read a lot of web pages. Yes, I too found out that they are originally from Africa and as you say the ambient temperature had an effect of the sheep shedding and the evolution of changing from wool to hair. I am not sure that not shearing is a plus from a monetary angle or not and would take your word that it is, or it isn't. I can imagine that the shearing of sheep is a bit like cutting tobacco, very labor intensive, and pays little. I have no clue what the raw wool sells for though. I should get a call this week or early next week that the meat is ready for pickup and Soon after that I will do some chops or a shoulder roast and report back. Have you tasted it? I decided to edit to add that at least here in Kentucky producers and those ITB are starting to call the meat from hair sheep "New American lamb". It seems that "hair sheep" is not a good marketing name.

I've had lamb 2 or 3 times in my life, that I know of, and was underwhelmed each time, although once it was almost something I'd order again, but not quite.

Robert. come up to Lexington, (I'll let you know when) and I will cook a shoulder or a leg on Hot Mama, and try to change your mind. I bet you've not eaten many rattlesnakes either.

Bob,

I am looking forward to reading your review because I love good lamb. Can't say I have ever heard of hair sheep, though. Is that a breed specific to the South? We may not see it up here because a lamb might not survive these winters without a heavy wool coat.

I'll tell you what...if you invite me to the roast, I will bring the Bordeaux and pay your greens fees.

Dave, I will let you know when I am doing a leg and you come on down. Being that I work on the golf course I don't pay green fees, and could likely get you on too.

I've had lamb 2 or 3 times in my life, that I know of, and was underwhelmed each time, although once it was almost something I'd order again, but not quite.

Robert. come up to Lexington, (I'll let you know when) and I will cook a shoulder or a leg on Hot Mama, and try to change your mind. I bet you've not eaten many rattlesnakes either.

Never et a rattlesnake, but have tried roasted possum and sweet taters once. Tasted good, but was super greasy. Of course, had I been told what it was BEFORE I ate it (Gee thanks Dad!), I wouldn't have tried it most likely.