The domestic sheep (Ovis aries) is a small ruminant that has been a multi-purpose fixture in agriculture since its earliest domestication. They provide a distinct range of commodities that support various industries, from textiles to gourmet cuisine. The continued raising of sheep remains an important part of the agricultural economy, yielding valuable products beyond a single output.
The Versatility of Wool
Wool remains the product most traditionally associated with sheep, harvested through an annual process known as shearing, typically done in the springtime. The quality of the fleece varies significantly, determined by the fiber’s fineness and staple length. For example, the highest quality fibers often come from the sheep’s shoulder and sides, while coarser wool is sourced from the lower legs and used for items like carpets and rugs.
The finest wools, such as those from the Merino breed, possess a smaller fiber diameter, making them ideal for soft, lightweight garments. Coarser fibers are processed into bulkier woolen yarns, while longer, finer fibers are combed to create smoother, more durable worsted yarns. Raw wool is coated in lanolin, a greasy substance recovered during the scouring process that cleans the fleece. Lanolin is a highly valuable byproduct, frequently refined for use as a moisturizing agent in cosmetics and pharmaceutical creams.
Lamb and Mutton as Food Sources
Sheep meat is a widely consumed protein source globally, categorized primarily by the age of the animal at the time of processing. Lamb is defined as meat from a sheep under one year old, while mutton comes from older sheep, typically over two years of age. This difference in maturity profoundly impacts the meat’s texture and flavor profile.
Lamb is generally more tender and possesses a milder flavor, making it suitable for quick-cooking methods like grilling or searing. Mutton, by contrast, is firmer due to a higher concentration of connective tissue, and it has a bolder, more gamey flavor. Its stronger flavor is often preferred in certain regional cuisines and requires slower, moist-heat cooking techniques, such as braising or stewing, to achieve tenderness.
Hides and Leather
The processing of sheep also yields hides, which are used to create leather and sheepskin for clothing, footwear, and rugs.
Sheep Milk and Dairy
While less common in some Western diets than cow or goat milk, sheep milk is highly valued globally, primarily for the production of artisan dairy products. It possesses a distinct composition, containing nearly twice the fat content and significantly more protein and total solids compared to cow’s milk. This rich concentration allows for a higher yield of cheese per volume of milk and contributes to a creamy mouthfeel and pronounced flavor.
Famous examples of sheep’s milk cheeses include the salty Greek Feta, the cave-aged French Roquefort, and the hard Italian Pecorino Romano. The fat molecules in sheep milk are smaller than those found in cow’s milk, a structural difference that is thought to contribute to its easier digestibility for some people.