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The Katahdin is a modern American breed of sheep. It is an easy-care sheep: it grows a hair coat with little wool which moults naturally in the spring, and so does not need to be shorn. It is reared for meat only. It was developed by a breeder named Michael Piel in Maine, and is named for Mount Katahdin in that state.
Four breeds of sheep, in the illustrated encyclopedia Meyers Konversationslexikon. This is a list of breeds of domestic sheep. Domestic sheep (Ovis aries) are partially derived from mouflon (Ovis gmelini) stock, and have diverged sufficiently to be considered a different species. Some sheep breeds have a hair coat and are known as haired sheep.
This is a list of sheep breeds usually considered to originate in Canada and the United States. [1] [2] Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively from those countries.
On the Island of St. Croix, they come in shades of brown, white, and black. The breed is believed to be descended from African sheep that were brought to the Caribbean on slave ships and is a breed of hair sheep which does not grow wool. The St Croix is a hardy tropical breed known for its parasite resistance, and is raised primarily for meat ...
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Mount Katahdin is a mountain in Piscataquis County, Maine, US. Katahdin may also refer to: Katahdin sheep, a breed of domestic sheep developed in Maine; Katahdin Iron Works, a Maine state historic site; USS Katahdin, two United States Navy vessels
A Wiltshire Horn ewe and her triplets. The Wiltshire Horn is a breed of domestic sheep originally from Wiltshire in southern England raised for meat. [1] The breed is unusual among native British breeds, for it has the unusual feature of moulting its short wool and hair coat naturally in spring, obviating the need for shearing. [2]
The name Aq Qoyunlu, literally meaning "those with white sheep", [23] is first mentioned in late 14th century sources. It has been suggested that this name refers to old totemic symbols, but according to Rashid al-Din Hamadani, the Turks were forbidden to eat the flesh of their totem-animals, and so this is unlikely given the importance of mutton in the diet of pastoral nomads.