Meat
Texel
A tier
Texel sheep originated on the Dutch island of Texel, selected for extreme muscling, a short woolly fleece, and high lean yield. Rams are widely used as terminal sires over maternal ewes because they lift conformation scores and eye-muscle area while keeping bone moderate relative to meat. Texel-sired lamb can be denser and leaner than traditional British types—excellent for French-trim racks, noisettes, and export carcasses graded on muscle shape. Fat cover is often thinner, so cooks should watch roasting times; when finished carefully the flavour is clean, slightly sweet, and less muttony at young ages.
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History
Island farmers on Texel improved local sheep with English Leicester and Lincoln influence toward a meaty, short-wool type.
A breed book and selection for muscling established modern Dutch Texel standards.
Imports into Britain and Ireland made Texel a leading terminal sire for EUROP-graded lamb.
Texel genetics spread through Australasia and North America for lean, high-conformation carcasses.