Saeftinger sheep originated around 1986 by crossing a
Romanov ram onto Suffolk ewes. The breed takes its name from the salt meadows
where it grazes.
Saeftinger meat is considered a culinary specialty. Mature
ewes average 2.2 lambs per lambing; ewe lambs, 2.0. Three lamb crops in two
years is common. Ewes and rams are both hornless.
About Saeftinger Sheep
