Sheep : ENGLISH LEICESTER

Origin: Leicestershire, Midland Counties, England

Australian Status:

International Status:

Arrived in Australia: 1824

Australian Population: Ewes: 479     Rams: 46 (2018)

Distribution:

History: The English Leicester is a dual purpose sheep and is the sheep at the centre of the agricultural revolution of modern animal production, back in the mid 1700's. It was then, Robert Bakewell decided to take the lowland Leicester type and select and join for the traits he wanted, being generally more meat for consumption and faster growth. Up until then, sheep were usually sold for slaughter when they were four years old. Thus began selective breeding. In just a few decades, Bakewell changed the original Leicester type into the "Dishley Leicester" or "New Leicester", a sheep that was finer boned, with more meat, matured for market in half the time of the original and most importantly passed the characteristics onto its progeny. Bakewell's selective breeding practices were applied to other farm animals and are still in practice today. The contribution of the English Leicester in the 19th century, to modern sheep farming and animal farming worldwide, cannot be overstated.

The arrival of pure Leicesters to Australia was first documented in 1824, when the Bryant brothers imported some into Tasmania, although it is likely they were actually here before then. Their popularity increased and before long, every large colonial agricultural venture boasted the addition of Leicesters, including The Cressy Company, The Van Diemen's Land Company and the Australian Agricultural Company. By the mid 1830's the Merino and the English Leicester were the two main breeds of sheep in Australia. This interest continued for one hundred years due to the Leicester's ability to cross well with Merinos, produce good economic results in terms of greater wool weight and staple length, their better constitution and increased amounts of meat.

In 1935 the English Leicester was still the most popular breed in Tasmania, although from around 1920, its popularity faded on mainland Australia and the Border Leicester became the premier breed for crossing with Merinos.

Breed traits: The English Leicester is a large framed, longwool sheep that is highly prized for its long, lustrous fleece. It has a strong constitution and good milking ability and lambing average. The fleece comes in a variety of shades including white, brown, silver and black. The staple length is around 250mm and the fibre range is generally 32-38 microns. The locks of fleece have well defined crimp from the skin to the tip and it is coveted by handspinners for its length, soft handle and dye acceptance. Selected fleeces are also used to make dolls' wigs.

As meat sheep, English Leicesters produce meat that is full flavoured with plenty of fat. The meat can sometimes be sourced at Farmer's Markets.

Uses: Wool, Meat

Breed Organisation: English Leicester Association of Australia Inc. http://www.englishleicester.org.au/

Additional Notes:

Photo of English Leicester ewe courtesy of Wanstead Park English Leicesters, Campbell Town, Tasmania

Photo taken by Rowena Jo Butler 

Back to Sheep