​​​We just purchased a small flock of Ile De France Sheep from a farm in Wisconsin in April. The ewes and rams were transported together in a stock trailer for the 16-hour trip home. As the Ile De France Sheep are non-seasonal breeders (will breed any time of year), we are expecting our first fall lambs shortly. The Ile De France sheep was developed in France beginning in 1832 by crossing Dishley Leicester and Ramouillet sheep. They were made to produce vigorous, hardy, and fast-growing lambs demonstrating a superior muscling of the loin and leg. They have out-of-season breeding ability, excellent flocking instinct, and are successful when raised on pasture. They are naturally polled (no horns), and their face and lower legs are free of wool. They are frequently used as a terminal sire to bring these desirable characteristics to flocks raised for meat. Although we do not currently milk our sheep, the breed has been used as a dairy sheep due to their excellent milk. They are highly fertile and have an average lambing rate of 180%. Lambling problems are rare due to the moderate size of the lambs at birth. Rams weigh between 220 and 330 pounds, and ewes weigh between 154 and 198 pounds. They produce a fine, heavy fleece with a micron count (fiber thickness) in the medium range of 23 to 27. We have sheep registered with the Canadian Sheep Breeders' Association and the American Ile De France Sheep Association. They have many desirable characteristics for homesteading or producing quality market lambs, with the added benefit of producing significant wool.