Border Leicester Sheep

The Border Leicester is a breed of sheep originating in England and raised primarily for meat. Border Leicesters are polled, long-wooled sheep. Though large in size and robust, they are also docile. The breed has been exported to other sheep producing regions such as Australia and the U.S. The live weight of a mature Border Leicester ram will be in the range of 140–175 kg (309–386 lb) and a mature ewe 90–120 kg (200–260 lb). A yearling ewe is around 64 kg (141 lb). Their white wool tends to be very long and by Merino standards, broad crimped (about 32 to 38 microns), and is used for medium to heavy weight garments. This wool, though, is prized by spinners because of the crimp and lustre. The sheep are normally shorn twice a year when the wool has reached a length of around 100 mm (3.9 in). Lambs when shorn have an average of 1.8 kg (4.0 lb) of wool; yearlings have a larger body and can have as much as 3.2 kg (7.1 lb) at each shearing. The U.S., Australian and New Zealand Border Leicesters very rarely sport the extreme of British flocks. All strains of Border Leicesters are known for their docility. They have large upright ears. They produce good milk and are good mothers. The Border Leicester was developed in 1767 in Northumberland, England. Their name derives from the fact that their birthplace is near the border with Scotland, and their foundation stock were Dishley Leicester rams. The ewes used were either Teeswater or Cheviot, though which one exactly is often disputed. They were a fairly common breed in the U.K. by the 19th century. Registered flocks are now found in England, Ireland, Scotland and Wales. Border Leicester sheep have been exported to British Guiana, Canada, China, Colombia, South Africa, France, Spain, Portugal, United States, India, Japan, Yugoslavia, Iran, Hungary, Russia, Turkey and Switzerland.