Rambouillet

Rambouillet sheep are the French-derived Merino breed developed from Spanish Merino stock at the royal farm of Rambouillet in the late eighteenth century. In North America, the Rambouillet became a foundation fine-wool and range breed, larger and plainer-bodied than some highly wrinkled Merino strains while still producing dense, white, fine fleece. Rams may be horned or polled depending on line, and ewes are generally selected for wool yield, soundness, and the ability to raise lambs under extensive conditions. The breed is also called French Merino in some historical contexts.

Commercial flocks use Rambouillets for fine wool, replacement ewes, and crossbreeding programs that add fleece value and maternal ability to western range sheep. They need regular shearing, careful wool handling, and nutrition that supports both fleece growth and lamb production; overfeeding can be as undesirable as underfeeding in range ewes. Buyers should look beyond micron numbers to staple length, fleece uniformity, feet, teeth, udder quality, and temperament. Purebred breeders often record Estimated Breeding Values or similar measures for wool, growth, and reproduction.

Colors: Badgerface, Black, Blackbelly, Brown, Gray, Gulmoget, Katmoget, Moorit, Piebald, Red, Silver, Spotted, Tan, White, White with Black Points, White with Brown Points