The Navajo-Churro sheep has the distinction of being the first breed of domesticated sheep in the New World.  Introduced by Spanish conquistadors, this breed became an important part of the culture and economy of Native American peoples in the southwest. 

The churro's thriftyness and low-lanolin wool  made them highly suitable to the arid southwest.  The breed's double coat of long outer hair and soft inner wool also made the fiber they produced highly prized for textiles.

Unfortunately, the Churro has twice been the victim of targeted efforts to erradicate the breed.  First during the Navajo War of 1863-66, and again during the Dust Bowl period in the early 1930s, millions of  Navajo-Churros were killed by the United States government.  Today there are approximately six thousand registered Navajo-Churros in the United States.

Navajo-Churro sheep produce wool, meat and milk on our farm.  They are both easy birthers and good mothers, and do very well here in the humid southeast although it is outside of their historical range.  We shear our sheep two times a year, and it is always a delight to see the variety of natural colors in the wool these beautiful sheep produce.

The American Livestock Breeds Conservency census list the Navajo-Churro as 'threatened'.  Lamb from the Navajo-Churro is considered by many chefs to be the best they have ever tasted, and is  found on Slow Foods International's 'Ark of Taste'.