Lacaune

The breed is known for the high fat and protein content in the milk produced, 6.0% and 5.3% respectively. The milk is mainly used for the production of Roquefort cheese, but high fat and protein content makes it suitable for the production of a wide variety of cheeses. The breed is also popular for their favorable traits such as somatic cell count and udder quality.

While primarily known for their dairy capabilities, Lacaune sheep also provide good-quality meat. The lambs are known for their lean, flavorful meat, making it a versatile breed, offering flexibility for farmers.

Lacaune sheep are adaptable to various climates, particularly excelling in temperate regions. They have been successfully raised in different environments worldwide. They perform well in both intensive dairy operations as well as in extensive, pasture-based systems.

The exterior of the breed is characterized by a white coat with a clean face and legs. Heads of a Lacaune are elongated and the snout is slightly rounded. Their ears slope downwards and are a bit floppy compared to other breeds. The Lacaune breed is robust and well-proportioned build, has strong legs, a deep body and a solid, muscular frame suitable for both dairy and meat production.