Agriculture Reference
In-Depth Information
Dorset
Dorset sheep originated in England, and although their history is not well
known, it is believed that they were developed more through selection than
by crossbreeding. There are two types of Dorsets, Dorset Horns and Polled
Dorsets. The fi rst Polled Dorsets were developed at North Carolina State
College, apparently from a mutant born without horns. They were fi rst reg-
istered in 1956.
The Dorset has very little wool on the face, legs, and belly; its fl eece is
lightweight and good for handspinning. They have a large, coarse frame and
white hooves and skin. The ewes are prolifi c and often have twins. They are
good milkers, having even been kept in dairies at one time in England, and
are good mothers. (A
Shepherd's Guide
from 1749 described them as being
“especially more careful of their young than any other.”) Ewes breed early,
allowing for fall lambing, and it's possible for them to lamb twice per year.
East Friesian
A German breed, East Friesians are raised primarily for milk. Thanks to high
milk solids, they are particularly prized for cheese production. These sheep
produce more milk than any of the other European breeds, and they are very
prolifi c lambers. In southeastern France, this milk breed is one of three that
are crossed for production of Roquefort cheese. The breed's high milk produc-
tion, accompanied by prolifi c lambing, makes it valuable for crossbreeding as
well as for sheep dairying.
Although the East Friesian is a large sheep and the lambs have a good
growth rate, in most circumstances it is not considered an especially good
sheep for straight meat production because it has very high feed needs. It is
also not adaptable to hot climates, performing poorly in these areas. In spite
of the limitations of purebred stock, their crossbred offspring perform out-
standingly well under a variety of conditions.
The East Friesian produces a heavy fl eece. Wool is typically in the 48s to
50s range.
