East Friesian Sheep: The Ultimate Dairy Sheep Breed with Unique Characteristics

Introduction

East Friesian sheep are a dairy breed known for high milk production and distinct features like a wool-less “rat-tail,” clean white faces, and polled heads. They are widely regarded as the world’s highest-producing dairy sheep breed, prized for their exceptional milk yield. 

Originating from the Friesland region of northern Europe, this breed has become the backbone of many sheep dairy farms due to its prolific milk output and docile temperament. Farmers value East Friesians for their unique characteristics – from their remarkable milk volume to their high fertility – which make them ideal for cheese production and crossbreeding programs. In this article, we explore East Friesian’s history, its role in dairy farming (especially in Europe and North America), and its milk and meat benefits for consumers.

The History of the East Friesian Sheep Breed

The East Friesian breed originated in northern Germany’s coastal Friesland area (Ostfriesland) and the adjacent Netherlands. It is an ancient breed, with a formal breed registry (flock book) established in 1890 in Germany. Local farmers in the 18th and 19th centuries developed these sheep through selective breeding for high milk production, making them a specialized dairy breed. Historically, East Friesians were kept in small household flocks in the Friesian marshlands, housed in barns during cold winters, and pampered with extra feed at milking time. 

This intensive care over generations produced a sheep that excels at milking but is less adapted to harsh or extensive conditions. The breed’s influence spread beyond its home region – for example, it was a progenitor of other dairy breeds in nearby countries and even influenced the development of the Texel meat breed on Dutch islands. 

By the late 19th and 20th centuries, the East Friesian had firmly established its reputation as a superior milking sheep, forming the genetic foundation for improved dairy sheep lines across Europe.

Use and Popularity in Europe

The East Friesian is highly prized as a dairy sheep in Europe, especially in Germany, the Netherlands, and other regions with sheep milk industries. It is often the preferred breed for farmers aiming to maximize milk output per ewe. Under proper management, an East Friesian ewe can produce an average of 500–700 kg of milk in a 220–230 day lactation, the highest yield of any sheep breed.

This tremendous productivity made East Friesians popular in small-scale dairy operations and household farms throughout northern Europe, where fresh sheep milk and cheese were traditional staples. However, the breed’s popularity comes with a caveat: East Friesians are highly specialized and do not thrive in large, extensive flocks or extreme climates.

They prefer mild conditions and require attentive care – a legacy of their sheltered upbringing in barn dairies. In countries like France and Spain, other local dairy breeds (such as Lacaune for Roquefort cheese) dominate, but East Friesian genetics have still impacted. Farmers across Europe have used East Friesians to crossbreed and boost local breeds’ milk yield and fertility. The breed’s high twinning rate (often averaging over two lambs per litter) and milk prowess have improved flocks from Britain to the Middle East. Today, pure East Friesian flocks and East Friesian crosses are found in over two dozen countries, underscoring its global importance in sheep dairy farming.

The Use of East Friesian Milk for Cheese

East Friesian sheep milk is famed for making excellent sheep milk cheese. Thanks to its rich composition – around 6-7% butterfat and nearly 6% protein – the milk provides an ideal base for cheesemaking. Sheep milk contains much higher fat and protein levels than cow’s milk, meaning cheese yield is significantly greater. It takes only about 4 pounds of sheep’s milk to craft 1 pound of cheese, compared to 8–10 pounds of cow’s milk for the same amount. 

This high solids content (including casein, the cheese-making protein) makes East Friesian milk a cheesemaker’s dream, allowing the production of dense, flavorful cheeses. Notable cheeses from sheep milk include classics like Roquefort, Manchego, Pecorino Romano, and feta. 

While those traditional recipes use specific local breeds, East Friesian milk can be—and is—used to produce similar styles of cheese with excellent results. Dairies in the Netherlands and Germany, for example, produce Gouda-style and feta-style cheeses from East Friesian ewe milk, taking advantage of its creamy, sweet flavor. 

Experts often compare the milk composition of East Friesians to that of the French Lacaune breed. Lacaune ewes produce less milk but with higher fat content, while East Friesians yield more milk with very high overall solids. Some farms even crossbreed East Friesian and Lacaune sheep to get the best of both: large milk volume with extra-high fat for cheesemaking. 

Ultimately, sheep milk cheese made from East Friesian milk is prized for its richness—the high butterfat imparts a buttery, mouth-filling quality, and the ample protein creates a firm yet creamy texture. Whether blended into traditional recipes or crafted into new artisanal cheeses, East Friesian milk consistently delivers superb cheese, yogurt, and even ice cream, delighting dairy connoisseurs worldwide.

Health Benefits of East Friesian Sheep Milk

Beyond its cheesemaking prowess, East Friesian sheep milk offers notable nutritional benefits for consumers. It is exceptionally rich in vitamins and minerals. Compared to cow’s milk, sheep’s milk naturally contains higher concentrations of essential vitamins like A, B2 (riboflavin), B12, and E, as well as minerals such as calcium, phosphorus, potassium, and magnesium. A typical analysis shows about 7% fat and 6% protein in sheep milk, nearly double the fat and protein content of standard cow milk. 

This means each glass of East Friesian milk delivers more energy, protein, and micronutrients (like bone-strengthening calcium) than goat or cow milk of the same volume. Consumers who are lactose intolerant or have difficulty digesting cow dairy often find sheep’s milk more digestible. The fat globules in sheep milk are smaller, and the protein structure differs from cow’s milk, making it gentler on the stomach for some individuals. In particular, sheep and goat milk contain mostly the A2 type of casein (as opposed to the A1 beta-casein common in modern cow breeds), which may cause fewer inflammation issues in sensitive people. 

Lean and Protein-Rich Meat

Additionally, the high levels of medium-chain fatty acids in sheep milk fat aid in quick digestion and energy availability. From a health perspective, sheep milk is a nutrient-dense food: it provides all essential amino acids (complete protein), healthy fats, and a wealth of vitamins per serving. These contribute to immune support, bone health, and metabolic function. Many people also notice the rich, creamy taste of East Friesian sheep milk, which comes from its butterfat content – this enhances flavour and helps with the absorption of fat-soluble vitamins like A, D, and E. 

In summary, East Friesian sheep milk isn’t just about quantity; its quality makes it a wholesome alternative to cow or goat milk, offering superior nutrition and digestibility for those who choose it.

Health Benefits of East Friesian Sheep Meat

East Friesian sheep are primarily a dairy breed but also contribute to the lamb market. Farmers sell surplus lambs (especially rams) and cull ewes from dairy flocks for meat, which provides the same nutritional benefits as high-quality lamb from other breeds. East Friesian sheep meat tends to be lean yet protein-rich, thanks to the breed’s large frame and dairy metabolism, which deposits less external fat. 

Carcasses of East Friesian stock are noted to be “very lean,” yielding a high proportion of lean muscle meat. Lamb is an excellent source of high-quality protein and contains all the essential amino acids the human body needs. A serving of lamb provides significant amounts of crucial minerals and vitamins – it is particularly rich in vitamin B12, iron, and zinc. 

Vitamin B12 supports blood formation and brain function, iron from lamb is heme-iron (highly bioavailable, aiding in preventing anemia), and zinc is crucial for immune health and hormone production. East Friesian lamb raised on pasture is also a good source of healthy fats. Like all lamb, it contains conjugated linoleic acid (CLA), a unique ruminant fat linked to health benefits such as reduced body fat and improved lean muscle metabolism.

Healthy Fats and CLA Benefits

L lamb contains higher CLA levels than beef or other red meats. Lamb from East Friesian flocks, often grass-fed and hormone-free, will have a favorable fatty acid profile with more omega-3 and CLA, especially when compared to grain-fed meats. For health-conscious meat lovers, East Friesian sheep meat offers lean protein with a powerhouse of nutrients: its combination of protein, iron, zinc, and B vitamins supports muscle development, oxygen transport in blood, and overall vitality. And because the meat is typically lean, it can fit nicely into a balanced diet when consumed in moderation, similar to other lean red meats. In essence, East Friesian lamb provides the nutritional richness of lamb with potentially less excess fat, making it a smart choice for those seeking flavor and nutrition.

Taste Profile of East Friesian Sheep Meat

The taste profile of East Friesian sheep meat is mild, succulent, and pleasing to the palate – even winning over some people who might find traditional lamb too strong. Since farmers typically slaughter East Friesian lambs young, and the breed carries little excess fat, the meat has a tender, mild flavor without an overly “gamey” taste.

East Friesian lamb meat is renowned for producing succulent and flavorful meat with a delicately sweet, clean taste. Many describe the flavor as slightly more refined than heavier mutton breeds; the meat has a soft texture and a rich, but not overpowering, lamb essence. The leanness of the carcass means there is less livery or tallowy aftertaste, which can sometimes be present in very fatty sheep. Instead, East Friesian lamb, loin chops, for example, offers a gentle flavor that readily absorbs marinades and herbs, making it versatile in the kitchen. 

A Favorite Among Chefs and Home Cooks

Chefs and home cooks often seek out East Friesian or dairy-breed lamb from specialty farms for its fine-grained texture and mild taste. This meat excels in various culinary applications: grill or roast it to enhance its natural juiciness or slow-cook it in stews and curries to maintain its tender texture. Ground East Friesian lamb is excellent for burgers, meatballs, or shepherd’s pie, delivering a savory depth without an overly gamey punch. The relatively high omega-3 content from grass-fed individuals may even lend the fat a creamier feel and subtle flavor nuances, which gives more of a lamb nutritional value.

Overall, East Friesian sheep meat is sought after by discerning consumers who appreciate flavorful and approachable lamb. Its best uses in cuisine are those that allow the meat’s natural tenderness to shine—simple herb-crusted rack of lamb, garlic-rosemary roasted leg, or spiced lamb kebabs are all superb with East Friesian lamb. 

Because the flavor is not too intense, it pairs well with a wide range of Mediterranean and Middle Eastern seasonings. In summary, East Friesian lamb offers a delightful eating experience: tender, juicy, and flavorful without being overwhelming, making it an attractive choice even for those new to lamb.

The Breed’s History in North America

East Friesian sheep made their way to North America in the late 20th century, significantly improving the continent’s sheep dairy industry.

In 1994, Canada imported East Friesian embryos and then live sheep and introduced the breed to the United States as purebreds. Wooldrift Farm in Ontario was a pioneer, being the first to bring East Friesian embryos into Canada in 1994 and establishing one of the continent’s first commercial sheep dairies by 1995. Owned and operated by Chris Buschbeck and Axel Meister and their two sons, WoolDrift Farm is situated between Markdale and Meaford in beautiful Grey County, Ontario.

Secret Lands Farm and WoolDrift Farm Partnership

Since 2013, Secret Lands Farm has had the privilege of collaborating with Wooldrift Farm as esteemed breeding partners. This partnership has been an enriching experience, and we could not be more delighted with the results. Axel and Chris, both distinguished scientists, have made remarkable contributions to sheep milk production globally, advancing industry standards and innovation in dairy sheep farming.

Breeders used purebred East Friesian stock and semen from Canada to establish flocks in the U.S., where the breed quickly gained popularity in local dairy operations.

Expansion into the United States

By the late 1990s and 2000s, East Friesians became the backbone of most American sheep dairies, often alongside the French Lacaune breed. Today, East Friesian bloodlines (pure or crossbred) dominate dairy sheep flocks in North America. These sheep adapted well to the milder parts of the continent, especially the Northeast, Midwest, and Pacific Northwest in the U.S., as well as Ontario and Quebec in Canada. 

However, as in Europe, pure East Friesians required careful management and sometimes crossbreeding to thrive in different environments. North American breeders commonly cross East Friesians with more hardy breeds to balance productivity with resilience. 

For instance, some U.S. farms have bred East Friesian ewes with Dorset rams to produce larger, hardier offspring that still yield plenty of milk. Breeders in North America have actively exchanged genetics, importing Lacaune rams to cross with East Friesian ewes. This cross has produced high-output sheep with improved milk components.

Growth of the Dairy Sheep Industry

Over the past few decades, dairy sheep farming has grown steadily. As of the 2020s, the United States has around 100 commercial sheep dairies (mostly milking East Friesian or EF-cross ewes). While smaller, Canada’s dairy sheep industry has a dedicated group of farms producing sheep milk and cheese. Organizations like the Dairy Sheep Association of North America (DSANA) and the Ontario Dairy Sheep Association emerged to support this growing industry, highlighting the key role of East Friesian sheep in North America.

Since their North American debut in the 1990s, East Friesian sheep have been successfully established in the U.S. and Canada. They have revolutionized sheep milk production and even contributed genes to improve local breeds.

Farms with East Friesian Sheep in Canada

East Friesian sheep farming is widespread all around Canada. Farms in Quebec, Alberta, and British Columbia have also adopted the breed. In Quebec, some fromageries keep East Friesian-cross ewes for milk. They use it for specialty cheeses like Brebis cheddar and yogurt. In Alberta, breeders list East Friesian dairy sheep in provincial associations. Flocks cater to the growing demand for sheep milk gelato and feta. Many Canadian East Friesian farms, big or small, share a common thread: they often diversify into dairy and meat products, maximizing the breed’s dual-purpose potential. Ewe milk is sold for processing into cheese and gelato, while lambs are sold to local meat markets or directly to consumers.

WoolDrift Farm and  Secret Lands Farm are the most significant breeders in Ontario. They exclusively raise purebred East Friesian sheep on pesticide-free pastures. 

Secret Lands Farm: Tradition Meets Innovation

Secret Lands Farm, with a flock of over 400 East Friesians, produces a range of sheep milk cheeses and meats, combining modern techniques with Old World cheesemaking traditions. We emphasize that East Friesians are the best breed for high-quality milk, reflecting the breed’s renown in the dairy world. Secret Lands Farm products—from rich feta-style cheeses to succulent lamb cuts—are available at the farm store. and three different farm markets around the GTA: St. Lawrence Market, Evergreen Brick Works, and Wychwood Barns.

The Future of East Friesian Sheep Farming in Canada

In summary, Canada’s experience with East Friesian sheep has been one of innovation and growth in niche farming. Pioneering farms like WoolDrift established the breed’s presence and proved its viability, while newer farms continue to expand the variety of East Friesian-based products. The breed’s influence is evident from the farm to the table: Canadian-made sheep milk cheeses and Ontario-raised lamb owe much to the East Friesian. With support from industry groups and growing consumer interest in sheep dairy and pasture-raised lamb, East Friesian sheep farming in Canada is preparing for strong growth, offering Canadians distinct and nutritious products for years to come.

We hope this journey into the world of East Friesian sheep has provided you with valuable insights into this remarkable breed and its contributions to dairy and meat production. May you always enjoy wholesome, nutritious food that nurtures both body and soul. Wishing you good health, happiness, and the joy of discovering the finest flavors nature offers!

Secret Lands Farm, with Love.