Oxford
Sheep · Meat · 0 live listings
Oxfords were developed in Oxfordshire, England, in the 1830s from Cotswold and Hampshire sheep. They are the largest of the Down breeds, with a brown face and wool topknot, and are used as terminal sires for heavy, fast-growing lambs.
At a glance
The tradeoffs, honestly
Oxfords are large and need good pasture and feed. Their size can make handling and lambing harder than with smaller breeds.
Common questions
Are Oxfords good for 4-H?
Yes. They are docile, grow quickly and are easy to lead, which makes them popular for market lambs and showing.
What health tests should they have?
Ask for OPP, CL and Johne's results for the flock, and check that each sheep carries official scrapie ID. Codon 171 scrapie genotype (RR is resistant) is worth asking for on breeding rams.
How do Oxfords compare with Suffolks?
Both are large meat breeds. Oxfords are heavier-wooled with a brown face, and are often calmer. Suffolks have bare black faces and are more common.
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