The Versatile Sheep Breed

Cheviot sheep originated in the Cheviot Hills region on the border between Scotland and England. Cheviots were first imported to the United States from Scotland in 1838. They have been on Bolinger Family Farm since 1968. Here on our farm, the sheep are rotationally grazed in our pastures throughout the year and are given hay during the winter months when the pastures are not growing. We find that our sheep, though smaller in carcass weights than other meat breeds, make up for size in meat tenderness and flavor. Popular cuts include shoulder & loin chops, leg steaks, ground lamb, and stew meat. 

They are considered a dual-purpose breed (raised for wool & meat), but over time the breed has been selected primarily for improvement in meat characteristics due to the popularity of other sheep breeds (such as the Merino) for their wool characteristics. Despite this, cheviot wool is still a fabulous wool for yarn. It is considered a fine-medium wool that has a micron count of 27-33. It is a helical crimp with a 4–5-inch staple length. It is praised for its resiliency and durability, making it a fine wool to use for socks, mittens, outwear, and blankets. Spinners also find cheviot wool useful for blending with other wools to add durability to the yarn. 

 

If you are interested in raw Cheviot fleece or cheviot yarn please message us! In addition to selling lamb meat, we also offer Cheviot breeding stock of ewes and rams. Let us know if you are interested in starting your own flock or adding new genetics to your existing offspring.