Rambouillet

The breed traces to Spanish Merinos imported to Rambouillet in France, where they were bred into a distinct, larger fine-wool type. Rambouillets were later imported to the United States in the nineteenth century and became central to the development of the western range sheep industry, contributing fine wool and size to both purebred flocks and crossbred range ewes.

Rambouillets are large, white fine-wool sheep; rams may be horned and ewes are typically polled, and some animals carry body-skin development characteristic of Merino-derived breeds. They are selected chiefly for fine wool, with size and hardiness making them useful in range meat and crossbreeding systems as well.

A strong flocking instinct is often cited as a practical advantage for herded management on open range.

The Rambouillet is associated with extensive rangeland systems, including arid and semi-arid conditions of the western United States, and is kept in other countries as well. Management centres on wool production alongside range grazing and, in many systems, meat and crossbred ewe production.