Rouge de L'ouest
The Rouge de l'Ouest is a large meat sheep from western France, particularly the old Maine-Anjou and Mayenne sheep country. Its name, red of the west, refers to the reddish or rosy bare face and legs that contrast with a white fleece. Developed from local ewes improved with English longwool influence, it became a dual-purpose farm breed but is now known mainly for growthy lambs, good muscling, and productive ewes capable of rearing twins.
On farms, Rouge de l'Ouest sheep are used purebred or as crossing animals where lamb weight and maternal ability both matter. Ewes need enough nutrition to support milk production, and rams should be selected for feet, length, shoulders, and ease of lambing as well as size. Routine care includes annual shearing and regular foot checks; parasite control and lambing supervision follow the local system. Breeding stock may be scarce outside France and neighboring European flocks, so provenance and performance information are worth checking.
Colors: Badgerface, Black, Blackbelly, Broken, Brown, Gray, Grey, Gulmoget, Katmoget, Moorit, Piebald, Red, Roan, Silver, Solid, Spotted, Tan, White, White with Black Points, White with Brown Points
