Sheep Terms
| Crimp | |
| The amount of "curl" or "wave" to the wool |
| Ewe | |
| Female Sheep |
| Fleece | |
| The wool "coat" of the sheep. Fleeces should have a finer crimp (tight curl) and be free from black fiber (in a white fleece) |
| Flock | |
| A group of sheep |
| Lamb | |
| A young sheep less than one year old |
| Lanolin | |
| Body oil that is on the fleece of the sheep used in make-up, lotions and also to "waterproof" shoes. |
| Meat Breeds (Volume & Capacity) | |
| A long, wide rump and loin, a thick top and a thick leg indicate a larger amount of retail product. |
| Mutton | |
| The meat of a sheep that is over one year of age |
| Neck and Middle | |
| Long, lean neck and trim middle indicate a leaner, more fat free final product |
| Ram | |
| Male sheep |
| Shearing | |
| Cutting off the fleece/wool of the sheep. This is done once or twice each year. |
| Wean | |
| To separate lambs from the ewe so they no longer drink milk and will learn to eat grass and hay. |
| Wether | |
| A neutered male sheep |
| Wool | |
| The "hair" of sheep that is cut off and made into cloth for clothes. Wool should be thick, tight and dense. |