gulf coast sheep

The exact history of the Gulf Coast Sheep is often debated, but what we do know for sure is an interesting tale.  They descend from sheep Spaniards brought with them to the new world over four centuries ago.  For much of their history they free grazed southern forest from Florida to East Texas.  Living without much interference, the sheep developed strong resistance to diseases and parasites.  They are known to thrive off of what might otherwise be marginal farm land.  They also are quite protective of their young and have been known to fend off a coyote or two.  We are very dedicated to this breed.  There are currently about 1800 registered Gulf Coast Sheep across the country.  They posses genetic characteristics that are not found in other breeds.  These strengths, such as their disease and parasite resistance, are worth preserving for future generations. For more information visit  The Gulf Coast  Sheep Breeders Association and The American Livestock Breed Conservancy.

These animals can be found on Slow Food’s Ark of Taste.

Our sheep eat forage (grass, forbs, even some trees) year round.  They do not eat grain.  They do not receive any antibiotics or chemical wormers.  “Medical Care” is achieved by rotating to new pasture everyday and natural supplements such as kelp, trace mineral salts, garlic, apple cider vinegar and pro-biotics.  Rotating to new pasture every day not only keeps their bodies healthy, but stimulates them and provides them with a high quality of life.  Sheep are nomadic by nature, so they enjoy the daily move.

This daily move also helps the soil.  The sheep are never allowed to overgraze, and the pasture is rested for a minimum of three months before being grazed again.   As an added bonus the sheep leave their own fertilizer behind.