Guide to Sheep Breeds

(Page 11 of 11)

September/October 2008
Janet Wallace 
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American Southdown Breeders' Association
100 Cornerstone Road
Fredonia, TX 76842
325-429-6226 

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Texel 

Size: medium to large
Appearance: wide, white clean face with black nose; white clean legs with black hooves; heavyset body; white wool
Fleece: medium-grade in terms of both fineness and length
Breeding: five-month season
Lambing rate: 130 percent, 175 percent and 195 percent for lambs aged 1, 2 and 2+ years (respectively)
Behavior: poor herding
Use: meat
Origin: The Netherlands
Environment: pasture, not range
ALBC rating: not rated

Although the Texel breed was developed in the 1800s, it was only imported to the United States 30 years ago. Now there are flocks of Texels across the country. Rams are often used as a terminal sire to provide muscling. Lambs sired by a Texel ram have less carcass fat, greater feed efficiency and better carcass quality than lambs sired by black-faced rams.

North American Texel Sheep Association
740 Lower Myrick Road
Laurel, MS 39440-0000
601-426-2264
natsa@c-gate.net

Texel Sheep Breeders Society
15618 E. Davis Road
Opdyke, IL 62872
618-242-5060

Tunis 

Size: medium
Appearance: lambs are born copper-colored but then develop white fleece (face and legs remain reddish); pendulous ears; white wool; thick tail
Fleece: lustrous, medium-fine fleece with moderately long staple
Breeding: out of season
Lambing rate:
Behavior: alert; strong maternal instinct
Use: meat, particularly for Easter market; fleece
Origin: United States
Environment: tolerant to both heat and cold; can thrive on marginal land
ALBC rating: watch

In 1799, the ruler of Tunisia sent a flock of Tunis sheep to a judge in Pennsylvania. The sheep became popular, and many more were imported (Thomas Jefferson preferred them to Merinos). Tunis are resistant to disease and parasites, and can thrive in a variety of challenging environments. Slow Food USA has listed Tunis lamb on in the Ark of Taste.

National Tunis Sheep Registry Inc.
15603 173rd Ave.
Milo, IA 50166
641-942-6402

/uploadedImages/GRT/articles/issues/2008-09-01/PepperBeaverDam_SeedSaversE.jpg/uploadedImages/GRT/articles/issues/2008-09-01/RoysCalaisCorn_HighMowing.jpgArk of Taste 
Slow Food’s Ark of Taste is a resource for those interested in learning about and reviving rare regional foods – from Roy’s Calais flint corn to Ivis White Cream sweet potatoes, Beaver Dam peppers to Navajo-Churro sheep.

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Comments

  • camelid 9/17/2009 7:32:13 AM

    The link to the slow foods ark of taste is incorrect. I think this is what was intended:

    http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/

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