Meat
Karakul
C tier
Karakul sheep from Central Asia are famous for Persian lamb pelts and for extreme hardiness in desert and steppe climates. Broad fat tails, varied coat colours, and the ability to thrive on sparse forage defined nomadic flocks from Uzbekistan and surrounds through colonial-era expansions into Africa and America. Culinary use focuses on robust stewing meat and young lamb when available; fat-tail cooking traditions render the caudal fat for pilafs and fried dishes. Flavour is deeper and more mature-leaning than downland spring lamb, rewarding spices, long braises, and Central Asian shashlik-style grills.
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History
Fat-tailed Karakul-type sheep underpinned oasis and steppe economies of Central Asia.
Imports established experimental and ranch flocks in the southwestern United States.
Southern African Karakul industries grew around pelt and meat production in arid zones.
Pelt market shifts left meat and heritage flocks as the main remaining commercial outlets in many regions.