ILE DE FRANCE
Maternal & Meat
The beginnings of our flock started with an AI program in 2018 after purchasing our first Ile de France ewes. Two sires from the Goldenover Stud WA were purchased, and in following years another sire and multiple ewes were also purchased from the stud. In 2022, 60 ewes and a ram were acquired from another breeder. We are excited to be part of this breed’s journey in Australia. AI will play an important roll in expanding our breeding program in the coming years.
Origin of the breed
The Ile de France sheep is native to the French region of Ile de France near Paris and has been bred since 1822. This ancient breed is now produced in around 30 countries worldwide and is widely used for producing prime lambs with exceptional growth. In the early 19th century, a professor at the veterinary school of Maison-Alfort, had the idea of crossing a merino bloodline with a Dishley stock, which is a meat breed of English origin. A breed association was formed in 1933, and the Ile de France sheep was rigorously tested early on in its breeding for meat characteristics and maternal qualities. This breed is now one of the major meat breeds and an animal with very high performance, having the best level of genetic guarantee in the world. It has demonstrated its ability to adapt to all breathing systems and regions with extremely harsh climates. The Ile de France sheep was first established in Australia in 2007 at Heywood in Victoria. In following years, the breed was also introduced to the southern wheatbelt of Western Australia.
Breed Characteristics
- Produce vigorous, hardy, and fast-growing lambs
- Superior carcass traits & dressing percentage
- Market flexibility – ideal for trade or export weight carcasses
- Adaptability to wide-ranging environments and finishing systems
- High fertility rams
- Mid-range Micron
- Good maternal instincts
- Low birth weights- Ideally suited mating Maiden ewes
