-Farm News photo by Elizabeth Adams
These Black Welsh Mountain Sheep are a dual purpose breed and heritage breed that originated in Wales.

It’s no secret that 2025 has been a year of uncertainty. Holiday plans might look a bit different due to economic circumstances. But Iowans can make an impact with their holiday planning and shopping by choosing to buy lamb and sheep products from a local producer.

Sheep products in their entirety are versatile. Sheep not only provide wool but also meat and milk.

Duane Sprouse, of Keota, would know. He has been raising sheep for 45 years. He enjoys raising, promoting, and educating folks of all ages about sheep. Sprouse also has served as the secretary and vice chair of the Iowa Sheep Industry Association for a combination of six years.

“There are some differences in types of sheep that make some breeds better for the table, and others for milk or wool,” said Sprouse.

Sheep that have been selected to grow meat put all their energy into growing muscle, and vice versa for wool or dairy breeds. There are a handful of breeds that are considered “dual,” producing good meat-to-bone ratio and good medium wool staple.

-Farm News photo by Elizabeth Adams
These Clun Forest sheep are considered a dual purpose breed. Originating in Shropshire, England, they are known for their white wool and distinctive dark brown faces.

There are Iowans who have never actually tried lamb.

“Served fresh, lamb is delicious, flavorful, unique and versatile, but specialty lamb cuts can be hard to get ahold of,” said Sprouse.

Lamb availability is dependent on demand, oftentimes only becoming available seasonally in supermarkets. According to the American Sheep Industry Association, as of January 2025, Iowa was ranked ninth in the United States in terms of sheep and lamb production. USDA also reported that numbers in Iowa reached 161,000 head, up 6,000 head from 2024. That means that finding lamb from a local producer is well within reach beyond the supermarkets.

Aside from its savory flavor, lamb is a red meat that is high in nutritional value. It’s an excellent source of protein, vitamin B12, zinc, selenium and iron. It contains healthy fat and is lean. Lamb prices per pound can vary, but are often the same as what a family might pay for a beef chuck roast.

Sprouse suggests sampling lamb if a person is in doubt.

“One thing I get to help with is the Iowa Sheep Industry Association’s food booth at the Iowa State Fair,” said Sprouse. He hands out samples of cooked lamb, and new for 2025, the Association provided “lamb sticks” as a snack for sampling.

Another fact worth noting is that raising lamb in a farm operation is very sustainable. Sheep have a lower environmental impact than other types of livestock due to their size and nutritional requirements.

Sprouse raises Dorsets, Southdowns and Suffolk/Hamp crosses for their meat value, but also appreciates the value of wool. According to the USDA report in January of 2025, Iowa producers yielded 1,000 pounds of wool.

“Folks should choose wool, because wool garments hold up very well,” said Sprouse.

Wool is natural, breathable, insulates, and wicks water away, so is great during the winter months, but can be worn all year round for the same reasons.

Although commercial wool prices have not been good, producers in Iowa have turned to marketing their wool crops for other purposes. Some choose to process their wool for a value-added product, like yarn, batting, rugs, blankets, while some turn to other uses, like wool pellets for fertilizing crops or even insulation.

Raising lambs, whether for meat or wool, allows Iowa’s producers to diversify their farms and increase their profits.

The Iowa Sheep Industry Association is made up of a group of diverse individuals with different strengths to help Iowa’s sheep producers with education, promotion, and marketing resources. They provide a directory of members who raise sheep for direct meat and wool sales on their website, iowasheep.com/directories/.

Tried and True Lamb Stew

1 pound boneless leg or shoulder, well trimmed

1 tablespoon oil

2 cloves garlic, minced

2 medium onions, cut into 12 wedges

1 quart canned tomatoes, not drained

1 cup white or burgundy wine

2 cups beef or chicken broth

2 potatoes, halved and cut into 1/4 inch slices

2 carrots, cut into 1/4 inch slices

1 stalk celery, cut into 1/4 inch slices

1/2 cup green peas

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon cornstarch

1/4 cup water

Cut lamb into 3/4 inch pieces. In large saucepan or Dutch oven, brown lamb in 1 tablespoon oil. Add garlic and onions and saute until onions are clear. Drain drippings. Add remaining ingredients ecept the cornstarch. Cook over medium heat, stirring occasionally, until vegetables are tender. combine cornstarch and 1/4 cup water; stir into stew. Continue cooking and stirring until thickened. Makes six servings.

Cooking tip: If you have access to lamb bones where the meat has been boned off, you can make a delicious lamb broth to be used instead of beef or chicken broth. Place the bones in the oven and roast at 375 degrees until golden brown. Place bones in one quart of water with one onion, one stalk celery and one carrot all cut into pieces. Bring to a boil, reduce heat and simmer for two hours. Strain broth and discard bones and vegetables. Return broth to heat and simmer until reduced by half.

— Recipe courtesy of the Iowa Sheep Industry