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Everything began with sheep—hardy animals that thrived in harsh Celtic climates, providing meat, milk, and the wool that made textile production possible.
The Breeds:
Celtic sheep were not modern breeds (selectively bred for specific characteristics) but older, hardier varieties—smaller animals with coarser wool, better adapted to poor pasture and rough weather.
The wool varied by breed and individual animal—some sheep produced softer fleeces, some coarser. The finest wool came from the sheep’s shoulder and sides. The coarsest came from the legs and belly. Skilled processors sorted the fleece, using different grades for different purposes.
The Shearing:
Once yearly (typically spring, when the sheep had grown full winter coats but warmer weather approached), the sheep were sheared—the fleece cut off with iron shears, the naked sheep returned to pasture to grow next year’s coat.
Shearing required skill—cutting close enough to remove maximum wool without nicking the sheep’s skin, working quickly enough to process the entire flock before weather turned. A nervous or aggressive sheep made the job difficult and dangerous (being kicked by struggling sheep was occupational hazard).
The Fleece Quality:
A single fleece weighed three to five pounds, containing enough fiber to make garment or two, though much of that weight was lanolin (natural oil), dirt, and vegetable matter that had to be removed during processing.
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