I would stick with the Suffolk x Suffolk as to the most efficient and least expensive production for meat. The Hampshire's wide front end structure is quite wide and a number of ewes have difficulty giving birth causing still born lambs. The Suffolk x Hamshire was very popular as a x-bred sire over white faced ewes as they yield a very nice carcass . However , if the lambs favored the inherited genes for the Hampshire wide front end structure, the ewes have difficulty giving birth. With the icelandic ram, you would be inscreasing your costs in time and labor to yield a decent amount of meat. In other words, you would be going backwards in meat production as well as being more flighty and harder to handle, so the least option.I'm looking into getting either suffolk or hamp ewes this spring and was wondering if anyone has success breeding either of the two to an icelandic ram. How do the crossbreeds turn out for meat not so much wool?
I would put a " for sale" sign on the icelandic ram , then buy a Suffolk ram x Suffolk ewes. Another good ram would be a standard Southdown or Dorset or Dorper for the best meat at the least cost / efficiency of production.Thank you! The reason I'd be using an icelandic ram is because that's what I have at the moment and the icelandics do great in Alaska, specifically the winters. Would putting a Suffolk ram over icelandic ewes not be a good idea because of the size? I'm newish to sheep so I'm just trying to gain as much information as I can before I get more.