Another springtime mountain trekker
The most common animal to meet when trekking or hiking into hills and mountains in Norway. The sheep are normally let out and up in the hills after the lambs are born in March/April.
The normal variant of sheep like this fellow are so used to people that they are easy to get close to for a photo shoot.
Or they really do not bother. Because they have free access to all this delicious food. And they are eating themselves fat and happy for the winter season.
Like the guy showing his woolly tail here.
Most of the summertime from April/May to August/September they roam free in the open mountains, taller hills and often on the islands along the coast. Inhabited or not. They are eating themself big and tasty on grassland, bushes herbs and flora, and grow thick, high-quality wool.
They both make and are an important part of the cultural landscape of mountains, fiords and coast in Norway.
In the fall they are taken back to the farms for keeping and processing.
One of the most cherished fall traditions in September and October is to eat “Sheep-in-Cabbage”. It a hearty stew cooked over several hours containing fresh lamb or sheep meat, cabbage, water, salt and pepper. It will normally be served with potatoes. It may be served as a family Sunday dinner, or as the main dish in a larger feast for friends and neighbours celebrating fall and a good harvest.
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