Lacaune sheep breed
The Lacaune breed originated in the South of France and was initially used for its meat and wool. Due to a selection and breeding program, the Lacaune became a more prominent dairy breed and is now one of the most successful dairy breeds in the world. It has been selected for milk yield, milk composition, type traits, and currently also for somatic cell count and udder traits.
The Lacaune is a medium-sized sheep with the ewes weighing 70 kg and the rams 100 kg on average. They are white, while a few individuals are black. The Lacaune has a short double coat of fine wool and they shed their undercoat in the Summer. Their neck, belly, and head have hairs but no wool. Because of their short coat (2 kg average), they only need to be sheared once a year, which keeps the maintenance costs low. They are polled, hence the breed does not have horns. The ears are long and horizontal. Their hooves are small, which means they are excellent navigators on rocky ground. The sheep have a nicely shaped udder with small teats and is an easy milker.
ITS LEAN MEAT
SHEEP AND LAMB
Milk yield is over 300 liters per year and is mostly used to make the famous Roquefort cheese, but a wide range of cheeses can be made from their milk because of its high fat and protein content of 6.0 and 5.3%, respectively. They are seasonal breeders, with lambing from December till March. The fertility rate is high (0.95%) and litter size is 2 lambs on average.
The breed can also be used for its meat as its taste is very pleasant.