Sarda sheep characteristics

The Sarda sheep are primarily raised for milk production. The breed is native to the island of Sardinia. Considered as one of the best Italian breeds of sheep for milk production, the milk is mostly used to make famous pecorino Sardo cheese.

Sarda sheep breed information

Sarda sheep are medium-sized breed with white wool.

The Sarda sheep ram weighs 60 kg (130 lbs) and ewe weighs 40 kg (88 lbs).

The Sarda sheep are used to make Pecorino Sardo cheese from their milk.

The milk production by Sarda sheep are 16 gallons per 100 days to 48 gallons per 180 days. The milk is rich in fat and flavors because it’s adaptable in various environments.

The wool of Sarda is long and coarse, used to make carpets.

The breed can be seen on lowlands and also on high lands, a very adaptable sheep.

Sarada sheep is versatile sheep can be bred both for intensive or extensive or even transhumant management.

The Sarda sheep have a docile temperament.

The milk is used to create Italy’s wide range of pecorino cheese

Things to know

Sarda breed can be seen all over Italy and Tunisia. The breed is adapted to live on karst soils.

Sarda sheep are descendent of the wild Mouflon of Gennargentu.

The  Associazione Nazionale Della Pastorizia has kept the genealogical handbook for Sarda breed, it’s one of the seventeen autochthonous Italian sheep breeds.

The Sarda breed was crossed with  Merino,  Rambouillet,  Barbaresco,  Gentile di Puglia,  Sopravissana and Vissana breeds to improve the breed in the early 20th century. But the experiment impacted on milk yield.

A recent selection of breeds is aimed to improve the udder for mechanized milking.

In 1928 the herdbook was established. In 2013 the total number of Sarda sheep was 225,207 recorded in the herdbook.

Characteristics of Sarda sheep

Breed Name Sarda sheep
Other Name
Country/Place of Origin Italy
Breed Purpose Milk
Breed Size Medium
Weight Ram(Male) 60 kg (130 lbs)
Weight Ewe(Female) 40 kg (88 lbs)
Lambing single
Good for Stall Fed open grazing 
Climate Tolerance local conditions

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