Here I am still pulling for my guys
The Rambouillet is the "backbone" of the American Sheep Industry, forming the foundation of most western range flocks and raised throughout the United States. The Rambouillet descends entirely from the Spanish Merino. In fact, it is the French version of the Merino developed when Louis XVI imported 386 Spanish Merinos in 1786 for his estate at Rambouillet.
Though named for the town in France, the breed owes much of its development to Germany and the United States. The Rambouillet is a dual purpose sheep, producing a desirable carcass and good fine wool. Rambouillets are large sized, rugged and long-lived with a strong flocking instinct. Rambouillet ewes possess many desirable traits which have resulted in their inclusion in crossbreeding programs to improve lamb production.
Breed category: fine wool, dual-purpose
Ramboulliet in the back Dorset in the front
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Dorsets are best known for their ability to produce a lamb crop any time during the year. History tells us that centuries ago when Spain wished to conquer England, Merino sheep were brought into southwest England and crossed with the Horned Sheep of Wales. The result was a desirable, all-purpose sheep that spread over Dorset, Somerset, Devon and most of Wales.
The first Horned Dorsets were brought to the United States in 1885. In 1948, a dominant gene for polledness occurred resulting in Polled Dorsets which are now popular in the farm flock states. Dorset ewes are prolific, heavy milkers that produce lambs with moderate growth and maturity that yield heavy muscled carcasses.
Breed categories: medium wool, meat
