Wiltshire Horn sheep are an ancient British breed which has been bred as a meat sheep. They are a large-framed sheep with long legs and have a great ability to thrive in tough climates – perfect for Australian conditions. They have white bodies, legs and faces, with wool on the body, not hair. They do not need shearing. While their tails are usually docked, the self-shedding around the breech makes it mostly unnecessary. Both the males and females have horns. They are highly fertile, regularly producing twins and triplets. Being a British breed, the ewes have seasonal cycles from March through to July, so timing of lambing is limited. They are a sensible and steady sheep, easy to muster, and great on fences. The meat is beautifully flavoured with minimal marbling throughout. The fat is usually wrapped around the outside of the muscle. The meat has a strong, but not overpowering, lamb taste. It is easy to cook maintaining flavour and tenderness, even if cooked by the kitchen-novice. It is fantastic whether roasted, barbequed, or casseroled. An ancient breed means a classic taste.