Sheep Dairying-when sheep are triple purpose livestock

Helen Babbs visits a farm to find out how it's done

- Helen Babbs

Most smallholders are familiar with dairy cows or goats, but what about milking your sheep? Although sheep are a less well-known dairy animal in the UK today, in mediaeval times ewe’s milk cheese was commonly made, particularly in the Pennine region. In Iceland, sheep are still often viewed as triple-purpose livestock, supplying milk as well as wool and meat, while across the Mediterranean region dairying is the main reason sheep are farmed.

“We started keeping dairy sheep eleven years ago,” says Paul Mardell, of Musson Hall farm. “We had several friends who were commercial dairy sheep farmers, so it seemed like a good idea!” After starting with just a few commercial ewes on his smallholding in Lancashire, Paul and his growing flock moved to their present farm in Warwickshire, where he now milks over 300 ewes.

THE SHEEP

The main dairy sheep breeds in the UK are now Lacaunes, from France, and Frieslands, from Holland, and the British Milksheep. “We started with Frieslands, but have now switched to Lacaunes,” Paul explains, “as they are slightly hardier, and their milk has higher protein and butterfat content.” Like dairy cows, dairy sheep are quite large, well-framed animals. “A mature Lacaune ewe weighs 80 to 100kg” says Paul. Both breeds are polled, with wool-free legs and faces. Lacaunes have slightly drooping ears and Roman noses, while Frieslands have pricked ears and unusual long, wool-free tails. In temperament, both are calm and docile. “Because they have a lot of human contact, they get to be pretty friendly,” Paul notes.