Many of us who have chosen to live in a rural setting with a few acres of green pastures,
some trees, clean air, perhaps an outbuilding or two, tranquility and so on made our
choice in part because we wanted to be able to keep animals of one sort or another, or
will come around to the notion sooner or later. Odds are you already
have thought about Soay sheep, or you would not be here reading these words. You are on
Read more … ►
the right track. These small, gentle, easily kept wooly companions can enrich your life
and improve your land.
The old Saltmarsh Ranch is nestled at two thousand feet among the northern foothills of the Siskiyou Mountains in southwestern Oregon, astride the Little Applegate River. Arthur B. Saltmarsh, the original homesteader who settled in the 1880's, built the barn and several other outbuildings still in use. He and his heirs lived here for almost a century.
Soay sheep have a much longer history. They are descendants of a feral population of primitive sheep living for at least hundreds, perhaps thousands, of years in complete isolation on the island of Soay in the St. Kilda archipelago located off the northwestern coast of Scotland in the North Atlantic Ocean, some 4581 miles from here.
Today's Soay sheep at Saltmarsh Ranch provide us with many satisfactions, foremost among them the rare opportunity to help preserve an endangered variety of attractive small sheep.
read more ►Thinking about getting a flock of Soay, but feeling a bit bewildered? Here is a guide to the common types of Soay sheep flocks we and other breeders have put together to meet our varying goals.
Husbandry Pages ► We continue to add pages on how we keep our Soay sheep. We write them as we go forward on the Soay Calendar, scrambling to get our thoughts together enough in advance so that you may may find them useful as the seasons progress.
Our city friends ask us all the time, “Why on earth do you live way out in the
country and burden yourselves with a big flock of Soay sheep?” The answers could
fill a book, but we think the following thoughts put to paper thirty years ago by a
In the words of Mme
Benoit …►
renowned Canadian food writer, editor, chef, and shepherd capture the essence of the
matter
better than we can express it anew.