Dairysheep Characteristics

Overview of Grandvewe Dairysheep

The Grandvewe Dairysheep has been created using the two highest milking breeds in the world – the East Friesland and the Awassi -along with a careful selection of other breeds in the mix to ensure that the udder conformation suits modern milking machinery. Emphasis with the breed is on milk yield, hardiness and good udder conformation.

Characteristics of the Breed

Grandvewe Dairysheep can be used for a range of products; meat, milk and wool. However, this breed has been developed primarily for milk. The wool is largely carpet wool classification and it is possible to get two full wool clips a year from the breed. They have unique physiological characteristics such as excellent resistance to many diseases and parasites, an ability to walk long distances over pastures for grazing, a toleration of extreme temperatures, and good endurance of adverse feeding conditions. The breed easily adapts to different environments and performs well in the cold harsh conditions of Tasmania as well as the hot humid areas of Northern Australia. The Grandvewe Dairysheep is also well-adapted to poor pastures and will instinctively browse shrubs and weeds to compensate for under-nutrition in pastures. During the leaner months they will utilise fat reserves stored in their tail. The ewes are excellent mothers with a low incidence of birthing difficulties. Due to its high milk producing potential under harsh conditions, the Grandvewe Dairysheep can be used as a sire breed in improving milk production of many other breeds.


  • High milk yields under harsh conditions
  • Drought tolerant
  • Browsers
  • Adaptable to most climates
  • Pest and disease resistant
  • Highly efficient metabolisers
  • Good mothers
  • Easy birthers
  • Lean carcasses


  • Consistent milk supply
  • Suitable dairy breed for marginal areas
  • Can produce off lower value fodder and edible weeds
  • Will thrive in a wide range of climates
  • Lower chemical cost of inputs for diseases and pests
  • Low level of human intervention at lambing time
  • Low fat healthy meat

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