Roussin

Roussin Sheep were developed from, the Brittany Heath Sheep. Dishley Leicester and the Southdown. In the 1960's the breed was improved using Suffolk and Avranchin. In 1977, the breed was closed and the characteristics established. The main areas in France the Roussin are the Cherbourg peninsular, Normandy, and Brittany. The French sheep breeds tend to stay in their local areas. However Roussin Rams have been taken down to the Carmangue to be used on the feral sheep to produce fat lambs off the salt marsh.

Roussin sheep are now found throughout Europe and the UK, able to adapt to any soil or climatic conditions. Roussin are hardy and prolific, capable of achieving with 200% lambing average. Ewes have plenty of milk and lamb growth rates are averaging 340 grams (0.75 lbs.) per day upto 100 days. Lambs finish at 18 to 21 kg (40-46 lbs.) dead weight. The carcasses are noted for their exceptional meat to bone ratio.

Breed category: carpet wool / Distribution: United Kingdom, Europe