Border Leicester sheep
This sheep is part of a small flock at Moulton in Norfolk.
The Border Leicester is a polled, long-wool sheep and is considered a dual-purpose breed as it is reared both for meat and for wool. The sheep are large but docile.
The Border Leicester was developed in 1767 in Northumberland, England. Their name derives from the fact that their birthplace is near the Scottish border with their foundation stock being Dishley Leicester rams.
The Dishley Leicester was created and bred by Robert Bakewell (1726-1795) by crossing the old Lincolnshire breed with the Leicestershire type sheep. The Dishley Leicester became very popular with local farmers. George and Mathew Culley bought some of Robert Bakewell's Dishley Leicesters and the breed was soon found on both sides of the border. Around the 1830's two distinct types of Dishley Leicesters were developing on the two sides of the border. The Culley brothers were crossing their sheep with Teeswater sheep while other farmers in different areas along the border were crossing with Cheviots. This variation in the breed resulted in the two being nicknamed 'bluecaps' and 'redlegs'. Many farmers preferred the hardier redlegs and around 1850 this variation of the Dishley Leicester became known as the Border Leicester. They were a fairly common breed in the UK by the 19th. century.
Registered flocks are now found in England, Ireland, Scotland and Wales. Border Leicester sheep have been exported to Australia in 1871, British Guiana, Canada, China, Colombia, France, Hungary, India, Iran, Japan, New Zealand in 1859, Portugal, Russia, South Africa, Spain, Switzerland, Turkey, United States, where the first breed association was formed in 1888, and Yugoslavia.
Border Leicester's are all white with a distinct long body, well-developed chest, well-sprung ribs and a wide, strong back. The nose should be black and the ears should be large, upright and alert. Feet should also be dark in colour. The head and legs should be free of wool and only covered in short white hair making it easier for shearing. Sheep of this breed should also have a distinct 'Roman' nose
The weight of a mature Border Leicester ram is in the range of 309 to 386 lb. (140 to 175 kg) and a mature ewe 200 to 260 lb. (90 to 120 kg). A yearling ewe is around 141 lb. (64 kg).
Their white wool tends to be very long and is prized by spinners because of its crimp and lustre. Sheep are normally shorn twice a year when the wool has reached a length of around 3.9 in. (100 mm). Lambs yield an average of 4 lb. (1.8 kg) of wool, yearlings may yield 7.1 lb. (3.2 kg) at each shearing.
The Border Leicester is an excellent breed for farmers. They produce good milk and are good mothers with a lambing percentage of about 150%. Lambs finish quickly due to their high growth rate and produce high quality, desirable meat. The breed is also hardy and easy to keep and manage.
Border Leicester sheep
This sheep is part of a small flock at Moulton in Norfolk.
The Border Leicester is a polled, long-wool sheep and is considered a dual-purpose breed as it is reared both for meat and for wool. The sheep are large but docile.
The Border Leicester was developed in 1767 in Northumberland, England. Their name derives from the fact that their birthplace is near the Scottish border with their foundation stock being Dishley Leicester rams.
The Dishley Leicester was created and bred by Robert Bakewell (1726-1795) by crossing the old Lincolnshire breed with the Leicestershire type sheep. The Dishley Leicester became very popular with local farmers. George and Mathew Culley bought some of Robert Bakewell's Dishley Leicesters and the breed was soon found on both sides of the border. Around the 1830's two distinct types of Dishley Leicesters were developing on the two sides of the border. The Culley brothers were crossing their sheep with Teeswater sheep while other farmers in different areas along the border were crossing with Cheviots. This variation in the breed resulted in the two being nicknamed 'bluecaps' and 'redlegs'. Many farmers preferred the hardier redlegs and around 1850 this variation of the Dishley Leicester became known as the Border Leicester. They were a fairly common breed in the UK by the 19th. century.
Registered flocks are now found in England, Ireland, Scotland and Wales. Border Leicester sheep have been exported to Australia in 1871, British Guiana, Canada, China, Colombia, France, Hungary, India, Iran, Japan, New Zealand in 1859, Portugal, Russia, South Africa, Spain, Switzerland, Turkey, United States, where the first breed association was formed in 1888, and Yugoslavia.
Border Leicester's are all white with a distinct long body, well-developed chest, well-sprung ribs and a wide, strong back. The nose should be black and the ears should be large, upright and alert. Feet should also be dark in colour. The head and legs should be free of wool and only covered in short white hair making it easier for shearing. Sheep of this breed should also have a distinct 'Roman' nose
The weight of a mature Border Leicester ram is in the range of 309 to 386 lb. (140 to 175 kg) and a mature ewe 200 to 260 lb. (90 to 120 kg). A yearling ewe is around 141 lb. (64 kg).
Their white wool tends to be very long and is prized by spinners because of its crimp and lustre. Sheep are normally shorn twice a year when the wool has reached a length of around 3.9 in. (100 mm). Lambs yield an average of 4 lb. (1.8 kg) of wool, yearlings may yield 7.1 lb. (3.2 kg) at each shearing.
The Border Leicester is an excellent breed for farmers. They produce good milk and are good mothers with a lambing percentage of about 150%. Lambs finish quickly due to their high growth rate and produce high quality, desirable meat. The breed is also hardy and easy to keep and manage.