Latxa Sheep raised mainly for milk. The breed is originated from the Basque Country of Spain. The famous Idiazábal and Roncal cheeses are made out of Latxa sheep’s unpasteurized milk.
Latxa Sheep breed information
Latxa sheep primarily used as dairy sheep.
Latxa is small-sized sheep which have long coarse wool.
Rams have spiral horns and ewes are either polled or have short horns.
The mature Latxa ram weighs 45 kg (110 lb) and ewe weighs 30 kg (70 lb)
Lambs are ready for market at a weight between 10 and 12 kg.
The famous Idiazábal and Roncal cheeses are made out of Latxa sheep milk.
Laxta is a seasonal milk producer, which produces around 120 iters from March to July.
The milk Laxta produce is known for its richness, fruitiness, and aroma.
Laxta sheep mutton is used for Zaldibia’s mondeju, an artisan sausage made in caseríos during September and October.
Things to know
The name Latxa refers to rough quality of wool.
To get that particular flavor for the cheese, shepherds and flocks follow the traditional routes determined by seasons: pastureland in spring, summer and autumn, and valleys during winter.
Brief characteristics of Latxa Sheep
|Breed Name||Latxa Sheep|
|Other Name||Lacho/Lacha (Spanish)|
|Country/Place of Origin||Spain|
|Weight Ram(Male)||45 kg (110 lb)|
|Ewe(Female)||30 kg (70 lb)|
|Good for Stall Fed||open grazing|
|Climate Tolerance||local conditions|
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