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Welcome to the official website of the American Oxford Sheep Association. This site provides information about American Oxfords. The Oxford is the largest and heaviest of the Down breeds which were developed during the 1800s mainly on the chalklands of southern England. Today Oxfords are raised and used for many different purposes:

1. Purebred breeding stock - Modern Oxfords are very stylish and offer interested breeders a wide selection of sound genetics upon which to build a purebred flock. Oxfords are a large framed breed that maintains soundness of structure.

2. Clublambs - Oxfords make excellent clublambs due to their natural muscling, length of loin, rib, and hip. Often times, Oxford market lambs have the finest loin eye cut when compared to other down breeds. One advantage that Oxfords have over some of the larger breeds is that they tend to be more correct on feet and legs. This is something that will add to the appeal of a good market lamb.

3. Terminal Sires - The Oxford cross has the hardiness and good feet to stand winter finishing in cold climates and makes a heavy, lean hogg which sells well in the spring. The pure Oxford or Oxford cross lamb is particularly suited to the home freezer market because the large, lean carcases allow larger joints with more meat to be prepared. Oxford lamb is also found to have excellent flavour and eating qualities, making it ideal for premium quality markets.