Agrarian group

Wool, Meat, and Milk

The Navajo-Churro is a multi-purpose breed with a uniquely American history.

  • Our sheep produce lovely wool that is prized by hand spinners and rug makers
  • The meat from Navajo-Churros is mild and sweet
  • We have recently started milking our Navajo-Churro and making cheese

Navajo-Churro Sheep

Descendents of the first sheep brought to the Americas

I was attracted to the Navajo-Churro breed because of my love for Spanish sheep's milk cheese. I have come to respect this hearty breed of sheep for their other wonderful attributes such as amazing and colorful wool, easy lambing, and good mothering instincts. Navajo-Churro are wary scrappers able to survive on their own in rough country. They will come up to you for treats but remain wary as they eat. This actually is a comfort with the males as they can have huge horns that I find quite intimidating. Thankfully they don't show aggressiveness towards humans.

Rotational Grazing

We have been using rotational grazing to feed our sheep and are working to get all the timing right between the various hay, grain, and nut crops and the sheep's needs for breeding, lambing, and growing.


Learn more about rotational grazing

Did you know?

Navajo-Churro were developed from the Iberian Churra - the first sheep brought to the Americas.

Sheep meat, milk for yogurt and wool for textiles sustained the Dine’ for centuries.

The Dine’ were initially responsible for saving the Navajo-Churro breed from extinction. But by 1977, the sheep had dwindled to less than 500 head so Dr. Lyle McNeal formed the Navajo Sheep Project to revitalize this breed and keep it from further depletion.
Interesting article about the Navajo-Churro sheep.


Navajo-Churro have Cute Lambs!