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One of the major meat breeds, the Ile de France sheep is an animal with very high performances, with the best level of genetic guarantee in the world, and which has demonstrated its ability to adapt to all breeding systems and to regions with extremely varied climates.


Where does its name come from?
This breed was developed in the Ile de France region around Paris, a region charged with history, but also an agricultural region, with crops and pasture, grassland sheep and housed sheep. It was a professor at the Veterinary School of Maisons-Alfort who, at the beginning of the 19th century, had the idea of crossing a Merino bloodline, reared mainly for its wool, with Dishley stock, a meat breed of English origin. In 50 years this cross-breeding resulted in a stable breed whose original improvement was due exclusively to empirical means of selection on type.  It was after 1960 that breeders made the choice of adopting the modern tools of quantitative genetics to improve their collective selection structure.


Today, the Ile de France breed is based on a very complete, rigorous genetic programme, adapted to the requirements of distribution and the consumer.


So among the meat breeds, it is the only one to use the three levels of selection :

  • Individual testing of dams and lambs of the year
  • Selection on the genetic qualities of the animal?s ancestry
  • Testing on progeny

For continuous improvement of :

  • The maternal qualities
  • The meat qualities





The result of this constant work is a breed that continues to convince and win over a vast public, both in France and at international level

The main qualities that make the Ile de France attractive :

 

 

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