Meat
Leicester Longwool
C tier
Leicester Longwool—often called English Leicester—descends from Robert Bakewell’s pioneering Dishley improvements that reshaped European livestock breeding. The modern breed is a white lustrous longwool with a blocky body, kept mainly by conservation and fibre enthusiasts after commercial decline. Meat from Leicester lambs is mild and finely textured relative to hill types, with enough finish for traditional English roasting. Numbers are small, so availability is farm-gate and rare-breed butcher level; historically Leicester blood improved countless commercial crosses worldwide.
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Grading systems
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History
Robert Bakewell of Dishley selectively bred New Leicester sheep for meat conformation and early finish.
Dishley blood transformed longwool flocks across Britain and influenced continental breeds.
Breed society structures preserved English Leicester standards as fashions changed.
Rare breed listing secured remaining pure Leicester Longwool flocks.