“Origin: The Suffolk sheep belongs to the Down breeds, is native to the countries at Norfolk, Suffolk, Cambridge, and Essex in southeastern England. The Suffolk breed was formed by crossing Southdowns on the old Norfolk sheep native to the region. They were very prolific and excellent milkers. Their meat was superior. The Southdown blood improved the carcass and increased early maturing qualities. Separate classes for the breed were created for the breed by the Suffolk Agricultural Society in 1859 and were recognized by the English Royal Agricultural Society in 1886. The Suffolk Sheep Society of England was established in 1886. The first Suffolks were brought into this country in 1888 by Mr. G.B. Streeter of New York.”

“The Suffolk ewes are prolific and good milkers, with very little trouble at lambing. Their lambs grow rapidly, with more edible meat and less fat than many other breeds. They lead all the other breeds in ewe size, ram size, and muscling.” The American Suffolk Sheep Society.

For more information on the Suffolk Breed in America, contact the United Suffolk Sheep Association web site: www.u-s-s-a.org.

SUFFOLK STANDARD OF EXCELLENCE

I’m offering positive genetic characteristics of the Suffolk sheep tradition.

Head and Neck:
Hornless. Face black and long, and muzzle moderately fine, especially in ewes. Ewes a medium length, black and fine textured. Eyes, bright and full. Neck of moderate length and well set. In rams stronger, with good crest.
Shoulder:
Smooth and well blended.
Chest:
Deep and well defined.
Back and Loin:
Long, level, and well covered with meat and muscle. Tail broad and we ll set up. The ribs long and well sprung.
Legs and Feet:
Straight and black, with flat bone of good quality. Wooled to knees and hocks, clean below. Fore legs set well apart. Hind legs well filled with meat and muscle. Strong pasterns.