Oxford Sheep Breed Information, History and Facts
The Oxford sheep breed was developed in Oxford County in England. A mix between Hampshires and Cotwolds, it has also been suggested that in the early development the breed also benefited from a small amount of Southdown lineage as well. The Oxford has been introduced to the majority of countries which currently raise sheep and today they are one of the most popular sheep breeds due to their fast rate of growth, strong maternal instinct and moderate quality fleece. For many shepherds, the Oxford stands out above other meat breeds due to its heavy fleece, which is the heaviest of all breeds of Down. Oxford sheep are average to large in size and have faces that are dark brown (a distinguishing feature from Hampshire and Shropshire sheep) along with wooly legs and a full topknot. Oxfords are considered a valuable breed to combine with commercial ewes and is one of the most popular breeds to use for meat production in the United Kingdom. In 1846, Oxfords were introduced to the United States, but they have never been as prominent a breed in the U.S. as they are elsewhere.
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Oxford Sheep Breed Information
Mature Body Weight
Ram: 225-325 pounds Ewe: 150-200 pounds Average Fiber Diameter Micron 28-34 USDA Wool Grade 46's-54's Grease Fleece Weight 7-10 pounds Staple Length 3-5 inches |
