Oxford Down sheep are primarily raised for meat. The breed was originated in the United Kingdom. The crossing of Hampshire, Cotswold, and South Down breed resulted in the Oxford Down sheep in the 1830s. Oxford Down sheep specialist terminal sire breed used in the UK to produce lambs for meat production when crossed with commercial crossbred ewes.
Oxford Down sheep breed information
The Oxford Down sheep are large-sized breed which is hornless, with blackface and legs.
The wool is white in color and short fleece.
Both sexes are polled.
The mature Oxford Down ram weighs 130 kg (285 lb) and ewe weighs 100 kg (220 lb).
The fleece weight of 3.5 kg to 5.4 kg with a staple length of 7 to 13 cm and fiber diameter of 30 to 34 micrometers.
The Oxford Down sheep produces more meat, which is suitable for the meat industry and also more wool of any of the terminal sire breeds.
Able to produce fast-growing lambs with well-built lambs.
Crossbred lambs can reach slaughter weight at 12 weeks.
An Oxford Down lamb will reach about 22.4kg at 8 weeks old and 18-22kg deadweight at 3-4months.
The meat is well marbled, very much enhancing the tenderness and flavor.
Things to know
The Oxford Down sheep produces the heaviest fleece of any Down breeds.
The Oxford Down breed association was established in 1889.
The breed enjoys a good reputation and farmers are beginning to realize the potential an Oxford Down ram has.
Oxford Down sheep characteristics
|Breed Name||North Country Cheviot sheep|
|Country/Place of Origin||the United Kingdom.|
|130 kg (285 lb)|
|Ewe(Female)||100 kg (220 lb)|
|Good for Stall Fed||open grazing|
|Climate Tolerance||local conditions|
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