Sheep Breeds

1. Sheep Breeds Agriscience 102

2. Objectives • Identify the breeds of sheep, origin, and breed characteristics that make up each breed. • Identify the differences between the meat breeds and wool breeds. • List the advantages and disadvantages of each breed in commercial production

3. Sheep Breeds • Meat Breeds • Wool Breeds

4. Meat Breeds • Primary purpose is meat production, wool is second and by – products third. • Shown as “clean,” the natural lanolin and dirt is washed away making the wool white. • Market lambs are typically “slick shorn” allowing the judge to determine muscle quality on market lambs (approximately 5 months of age, weighing on average 130 lbs.)

5. Dorset • Originated in Southern England • White body, white head and legs. • Dual purpose breed for wool and meat. • Medium sized, heavy milking ability, yield medium wool fleeces free of black fiber.

7. Hampshire • Originated in Southern England from Southdown x Wilshire Horn and Berkshire Knot crosses. • White body, black hair on head with a white wool cap and black legs with wool on legs. • Widely used in the U.S. to crossbred for market lamb production. • Large sized , prolific, good milking ability, good growth, and carcass cutability.

9. Shropshire • Originated in England from native stock and the Southdown. • White body, black hair on head with a white wool cap and black legs with wool on legs. • Smaller than a Hampshire or Suffolk. • Mostly in farm flocks and market sheep production.

11. Southdown • One of the oldest breeds of sheep, originated in England. • Best suited for farm flock production, however, they produce meaty carcasses at light weights. • Prolific, and have an average milking ability

13. Suffolk • Originated in the County of Suffolk in England. • White body, bare black hair on legs and head. Lambs are born completely black. • Largest in size of the meat breads. • Produces some of the highest cutting yields of meat with minimal amounts of fat and quality medium grade wool. • Ewes can have twins, triplets, and quads.

15. Wool Breeds • Primary purpose is wool production, meat and by – product second and third. • These animals are not washed, they appear “dirty,” the excess dirt is removed without removing the natural lanolin which is what protects the wool fiber. • Sheep are sheered once per year, usually April or May.

16. Columbia • Originating from the Lincoln x Rambouillet crosses in the U.S. • Large white faced with wool on the head stopping just above the eye and wool on the legs. • Hardy and good mothers. • Increasingly used to sire crossbred market lambs.

18. Delaine - Merino • Developed from the Spanish – Merino. • Considered the finest wool and is the standard all wool is referred to. Highest population of any wool sheep breed in the world. • Smooth bodied, intermediate sized, white-faced with wool on legs, hardy, longevity, and lambing ease. • Extended breeding season.

20. Rambouillet • Developed from the Spanish Merino in France and Germany, the Rambouillet is the foundation of most western U.S. range flocks. • White-faced with wool on the legs and wool carrying below the eye level on the head. • Large, rugged, medium to fast growth, longevity, and adaptable to a wide variety of range conditions. • This breed has an extended breeding season.

22. Debouillet • Developed in New Mexico in 1920 from Delaine-Merino and Rambouillet crosses. • White faced with wool on legs. • Well adapted for southwest range sheep production, and are medium-sized. • Hardy and adaptable to unassisted pasture lambing.

24. Assignment Choose two breeds of sheep, one meat breed and the other a wool breed. Write a ¾ page paper telling the noticeable differences, the differences you were told about regarding both breeds, and what you found interesting about each of the breeds. This will be graded very thorough, do not half do it. This is a major grade.