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The Shropshire arrived in New Zealand from England in 1864. Its numbers increased rapidly following
the advent of refrigeration (in the 1880s), which encouraged farmers to look for sheep that suited both
the wool and meat trades.
The Shropshire became a popular crossing sire to produce lambs that conformed to the meat export
requirements of the day. The breed had the added advantage of producing a heavier fleece that the other
Down types. In later years it was crossed with Cheviots for prime lamb production
in the hard, high Ruahine Range of the North Island. Today there are few Shropshires in New Zealand.
The wool contains few kemp and grey or black fibres and is used in woollen hosiery and knitting yarns.
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Classification:
Meat breed used as a terminal crossing sire. Short Down wool.
Found:
Can be run throughout New Zealand.
Description:
Medium-sized breed with brown face, ears and legs. Wool contains
come pigmented fibres and kemp.
Numbers:
Under 1000 (three known flocks)
Body weight:
55–60 kg
Wool production:
Fibre diameter 26–30 microns
Staple length 50–75
mm
Fleece weight 2–3 kg
Lamb production:
100–120 per cent
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