Sheep : EAST FRIESIAN

Origin: East Frisa/ Friesland of northern Germany. 

Australian Status:

International Status:

Arrived in Australia: 1996

Australian Population: Ewes: 249     Rams: 22 (2018)

Distribution:

History: They originate from a coastal marshlands area and are a specialty animal as a dairy animal, catered for in cold winters with barns, and enjoying a little feed indoors at milking time. They don't handle very cold climates or very hot weather well, and don't thrive in large flocks. They were developed as small commercial dairy flocks, well looked after, and as the most popular household milkers spread throughout Germany, the Netherlands and Belgium, pampered and cared for. Lambs, like dairy calves, are separated from the mothers and hand raised, also adding to the less hardy constitution, spending a lot of time sheltered. In a mild climate without extremes, the breed thrives. In hot sun or wet conditions, their pink skin suffers. A very useful breed often used for crossing to increase fertility and milk yield in meat and wool flocks when needed. They have been used with huge success to develop milk breeds in several countries, by crossing with native sheep.

A very old breed, the East Friesian has been the progenitor of other milk breeds in nearby Belgium and the Netherlands, and in the development of the Texel breed on nearby islands.

Breed traits: Handsome upstanding sheep famed as the world's best milking sheep. Also called the Friesland. White faced, polled, with tail, breech and legs free of wool. Good even fleece. Upright stance due to holding their head well up, their ears out horizontal, the East Friesian has a distinctive, clean, alert look. It gives an appearance of strength and stands over a lot of ground. Very high fertility rate, usually 220% from mature ewes. Docile, tractable nature from centuries of close human interaction. Intelligent.A ewe yields 500-700 litres of milk over 210 - 230 day lactation. The milk has double the protein, the vitamin count of cow and goat milk, and is rich and creamy, having 6-7% milk fat. It is well suited to cheese making. Wool is 29 - 35 microns and white with a staple length of 120 - 160 mm (4 and half to just over 6 inches).

Dorset Horns are popularly used to put some bulk and hardiness into the flock.

Use: Best dairy sheep - milk, cheese, yoghurt, and skin products; wool, crossing for better fertility and milk.

Breed Organisation: Australian Stud Sheep Breeders Association Ltd  http://www.assba.com.au/Main.asp?_=Home

Additional Notes:

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