You can get a couple of sheep on 2 acres of pasture, but it won’t allow for great regeneration between rotations. So, I recommend you plan to rotate them.
Depending on the breed, you can get them in the pasture field or allow them to forage in the woods, but you need to provide them with a supplement.
If you haven’t decided yet, here are the 10 best sheep breeds for meat to raise on homesteads and farms.
1. Dorper Sheep
Dorper sheep is a South African breed that is a result of crossing between the Dorset Horn and the Blackhead Persian sheep.
The sheep are thick and muscular with a black or white head and a white body.
The mature rams grow around 230 lbs, and ewes average 180-210 lbs in live weight. So, you can expect them to produce around 78 lb carcass weight in 8- 9 months.
They have great loin, broad back, and hind quarters so you can get nice full stick chops.
Do you know that dorpers are known for having a natural flavor? Their meat is sweeter and more temperate.
Dorpers are fairly adaptable, tough, and confident sheep that can do well in both arid and cold climates. They make excellent foragers, so a small-acre farm can also produce nice mutton with Dorper.
2. Katahdin Sheep
Katahdin sheep is an American breed that has a hair coat and an alert appearance. Their head is erect, and their legs are squarely placed.
Since these medium-sized sheep do not have hair, they don’t need shearing, making them a lower-maintenance breed.
The adult rams grow around 180-250 lbs, and eves range from 120-160 lbs in optimal condition.
They produce superior lamb crops that result in a high-quality, meaty, and well-muscled carcass. It’s naturally lean, fine-grained and always has a mild flavor.
You can butcher Katahdin sheep in 6-9 months and get 35-50 lbs of meat on average.
As these are disease-resistant (gastrointestinal parasites) and cold-hardy, beginners can also opt for farming.
3. Suffolk Sheep
You can identify these sheep by their white-woolled and polled face and black legs with no wool.
Suffolks are a large breed from England, which are dark-faced and hornless. The massive, muscular adult rams weigh from 250 to 350 lbs, while eves range from 180 to 250 lbs.
The lambs are fast-growing and produce high-quality, heavy carcasses.
They are ready to be harvested at 130 lbs, around 7-8 months. If needed earlier, they can get 80 lbs by the age of 4 months.
I like them to be at 5 months old when they have tender and less fatty meat.
Due to their excellent meat-to-bone ratio, homesteaders and farm owners prefer raising Suffolks worldwide. But you need to arrange proper feed management.
4. Texel Sheep
Did you know Texels are easy-to-raise, easy-fleshing animals that can live on grass?
They are docile and have a curious nature, but get easily nervous and excited.
You can tell them by their short, white, broad face with black noses. Also, their heads and legs are woolless. Though they’re a medium-sized breed, they look stout, heavy for their size, with a notably enunciated muscular build.
The mature rams weigh 200 – 250 lbs, while ewes range from 140 to 175 lbs.
Lambs are 55 lbs at weaning (12 weeks) and get ready for processing at 24 weeks, having been around 95 lbs. They have high muscle development but are known for lean, tender meat.
Also, animals from the Isle of Texel mature quickly and breed early, with a breeding season of 6 months long.
5. Hampshire Sheep
AS the name suggests, Hampshire sheep hail from Southern England.
They are a large, stocky breed with white wool and dark open faces, ears, and legs. You can expect mature rams weighing around 175 lbs or more.
And ewes can get 200 lbs or more in the breeding condition.
These animals are fast-growing and have eavy boned with a lean carcass.
The lambs mature early and produce quality meat at a live weight of 45 – 55 lbs. Beyond that weight, they get too fatty. You can get these lambs dressed out at 55%.
Hampshires are also easy-lambing breeds with the average rate of 140-160%.
So, if you want to increase the sheep flock easily, this breed is a great option. They are popular for both commercial and homestead settings.
6. Dorset Sheep
You can breed Dorsets year-round, which is great for meat production.
Native to south-west England, Dorsets are medium-sized, white sheep, which have open faces and long bodies.
The adult rams weigh from 225 to 275 lbs, whereas ewes get around 150-200 lbs in the breeding condition. These animals are horned and polled with muscle build to yield a desirable carcass.
Their meat has a mild flavor, which makes a succulent dish without an overdone sheep flavor.
Dorset sheep are hardy and adaptable, and suitable for homesteads wanting a steady supply of lamb.
7. Shropshire Sheep
My homestead friends own Shropshire mainly for crossing to produce prime lamb for meat.
Shropshires are medium-sized, dual-purpose breeds, which are hardy, vigorous, and meaty. You can tell them by their long legs and long necks.
The adult males can get 225-250 lbs, while females range from 150 to 180 lbs.
Rich in flavor, Shropshire sheep are perfect for traditional and independent butchers. If you have pedigree ewes, you can sell them for pasturing in orchards, vineyards, and tree plantations.
They are Docile and easy to manage and pasture well. Also, they make feed-efficient, easy keepers, and attain weight nicely.
Besides, they are a good choice for youth projects and beginners due to their gentle nature.
8. Charollais Sheep
Charollais sheep are a French breed that boasts a long (with an extra rib), well-muscled, and wedge-shaped body.
Medium to large-sized sheep, mature rams weigh 220 – 230 lbs, and ewes get around 175 – 220 lbs.
They are prized for lean, tender meat and often used in crossbreeding. Also, keepers are happy about their excellent feed conversion.
Besides, Charolais are easy lambing with an average of 180-190%. I recommend you get a thin-skinned pink-headed sheep to get a good carcass.
They produce a high-quality, lean carcass and keep a high meat-to-bone ratio. Expect them to have a dressing percentage above average at 50-59.
9. Tunis Sheep
This is a medium-sized meat breed from North Africa.
Tunis sheep have copper-red colored faces and legs, pendulous ears, creamy colored wool, and minor fat deposits.
The adult males can grow around 175 – 225 lbs, while females range from 130 to 160 lbs. Also, they produce mild-flavored meat with a fine texture.
Since they are easy keepers and low-key and moderately sized, small farm owners or homesteaders find them the perfect breed.
Besides, Tunis make good mothers and produce plenty of milk for their lambs.
Don’t worry, they are hardy and disease-resistant and make an attractive option for diverse climates, including warmer ones.
10. Southdown Sheep
Southdown sheep are a medium-sized breed (some consider it a small to average-sized breed) from England.
They have a gray to mouse-brown face and polled as well as lower legs. Also, you can tell these sheep by their sturdy, wide, deep, compact, refined, and stocky build.
The rams range from 190 to 230 lbs, while the ewes have a live weight of 130-180 lbs. They are
These animals are prized for their excellent carcasses and flavorful, tender meat. You can expect mild flavor and tender cuts.
Southdowns are hardy and fast-growing, with a good lambing rate averaging 140-160%.
If you want to raise dairy sheep breeds and tri-purpose breeds, get British Milksheep, Iceland, and Zwartbles sheep.
Final Thoughts
When choosing the best sheep breeds for meat, consider your location’s climate, your needs, and the pasture field.
Also, find breed that keepers around you own. This helps you get breeding stock and new rams when you need to swap them out.
Hair sheep such as Dorpers and Katahdins do not require shearing every year, so if you don’t need wool, you can consider the same.
I find shearing is really hard, and it smells strongly and is costly per head.
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