Brown Headed Meat sheep

The Brown Headed Meat sheep is a large-framed, well-fleshed sheep (Rudolf Lehmann / Schweizerischer Schafzuchtverband)

Origin and development

The Brown Headed Meat sheep is one of the heaviest breeds in Switzerland. It was developed by crossing English Oxfords and German Blackheaded Mutton with the native Grabs breed, established in the 19th century. Since 2010, breeding values have been estimated annually for fertility and weight gain traits.

Description

Large-framed sheep with good maternal traits, good milk and meat performance, hardy, with strong limbs. Medium-length head with broad mouth; medium-length ears carried horizontally; hornless; pure white fleece (wool); hairy parts brown to blackish brown. Seasonal, generally once-yearly lambing (January–February); age at first lambing around 14 months.

Young rams of the Brown Headed Meat sheep breed (Esther Zimmermann / Schweizerischer Schafzuchtverband)

Breeding objectives

h Hardy, healthy, no genetic defects, highly adaptable h Longevity and rearing ability h Average production period: 5 years h Good roughage intake and conversion h Quality lamb up to 42 kg mature live weight, good meat performance (well fleshed to very well fleshed) h Well adapted to mountainous terrain