Meat

Awassi Improved

B tier

Improved Awassi lines result from intensive selection—especially in Israel and neighbouring programmes—for milk yield, growth, and managed fat-tail size while retaining the classic brown-headed Awassi look. They suit dairy parlours and improved desert-margin production better than unselected Bedouin flocks. Lamb from Improved Awassi systems is often milder and more uniform than traditional range Awassi, reflecting controlled diets and younger slaughter. Meat still carries Middle Eastern richness suitable for mansaf, kebabs, and oven stews, with more consistent carcass weights for commercial abattoirs.