Breed origin
Jacob sheep are one of the most intriguing of all breeds of sheep. Their history is murky, but they are commonly thought to be among the oldest breeds of domestic sheep. Herds of the same description were noted in England in the 1600s. Genetic testing shows the breed is more closely related to traditional African and South Asian breeds vs European breeds. Its origins are thought to be from the Middle East before recorded breed history.
Breed Basics
Jacobs are unique for their white coat with patchy brown, black, and brown-grey spots, and for their unique horn structure. They are the only breed of sheep that primarily have four horns. While some other breeds can have them from time to time, roughly 80 percent of all pure-bred Jacobs will have an extra set of horns. Jacobs are a mid-sized sheep, noted strongly for its overall hardiness. They are known to have fewer disease and parasite problems and fewer digestive issues compared to modern breeds. A breed association formed in the 60s and focused on breeding for wild-like raising with little need for human intervention. They are very independent, self-reliant, non-fussy animals.
Jacob Sheep are bred for both meat and wool production and are considered dual-purpose. They produce equivalent to other dual-purpose breeds but one should not forget about the extra horns when considering production. A well-cleaned skull with horns intact will sell for twice the value of a rich carcass. For the horner, a herd of Jacobs would produce roughly 60 percent more volume of workable horn material.
Butcher Age
Jacob sheep are usually butchered between 6 and 9 months of age. Due to their somewhat smaller size, they are often butchered a bit later than more common meat breeds. At common butcher times, Jacob lamb carcasses yield 40 to 60 pounds of lean meat, 8 square feet of heavy sheepskin, and four sellable horns. Mature sheep produce a mid-weight fleece of colored, mid-length wool that is considered superior in feel and quality to commercial wool breeds.
Breed Feeding
Jacob sheep are considered more hardy than average sheep in the US and they are somewhat more capable of maintaining a healthy condition on a poor-quality diet. They generally do well on a diet of pasture or hay consisting of approximately 7 to 9 percent protein. Grass is all they need, but forbs, woody browse, and limited green legumes can be included in the diet.
Breed Behavior
Jacob sheep are more than willing to ignore you if they can. They are not an aggressive breed and are less affected by stress than commercial selections. They like to walk away from human interaction except at feeding times, and like to hide from things and people they are not used to.