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The New Zealand texel Society has a commitment to 'advance the progress' of the breed through identifying and encouraging widespread use of the 'top producing strains' most capable of benefitting the New Zealand sheep industry. |
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| Advanecment Of The Breed. The National Sire Progeny Test has been established as a key component of this commitment by giving texel breeders accurate assessments of top sires in thier ability to pass on important productive traits of growth rate, carcase conformation and leanness. Owners of participating sires have agreed to make semen available to all registered breeders. In its second year, commencing with the 1995 mating, the trial has compared '14 Texel sires' from throughout New Zealand whose owners each put forward 35 straws of frozen semen and contributed $500 towards the cost of the trail. One of the sires chosen was the leading sire for the 1994 trail, used again to provide a linkage of results between the years. The test flock operators were Peter, Marion and Leon Black of Ermadale in Western Southland. |
| The Test Flock The test flock ewes were approximately one-third mixed age Coopworth and two-thirds first cross Coopworth Texels, which were synchronized using C.D.I.R.s and artificially inseminated using frozen |
| semen and intra-uterine procedure. AI dates were 6th, 7th, and 8th April. Pregnancy scanning in June indicated ewes holding to AI had 158% of lambs in utero. The lambs were born from the last two days of August until the end of the first week in September during which period 75mm of rain fell. The death rate in lambs at birth was only 3%, mostly from rotten foetuses due to very severe winter conditions. A notable feature of the lambing was the hardiness of the lambs born under adverse conditions the ewes holding to AI 154% of lambs. |
Sample of trial flock |
| Weaning Time Weaning took place on the 30th November when the lambs average age was 87 days. The average weaning weight was 33.7 kg, 95% of the lambs weaned over 28 kgs and could have been killed on |
 Lambs ready to wean |
weaning day at 16.5kg carcase weight. Lamb growth rate to weaning was an average of 341 grams/day. Average growth rate from weaning 30th November until weighing on the 2nd Janurary was 236.5 grams/day for ewe lambs and 282 grams/day for rams lambs.  |
| Lambs Weighed and Scanned The lambs were all weighed and scanned on 2nd January when the rams averaged 44 kg range 32-56, and the ewes 40.51, range 33-51. the scanning results were very good which was born out later when they were measured. The lambs were all slaghtered on the 10th Janruary 1996 in sire |
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group lines
with both sexes mixed, but slightly more ewes than the ram total. The average carcass weight of all lambs was 19.1 kg, with 79% in the Y grades, 17% P grades, 2% TH and 2% FH. There was only one lamb under 14 kg carcass weight. Wool pulls averaged 1.12 kg. |
 Lambs weaned |
| Lambs On The Hook. The lineup of progeny test lambs on the hook at the works was outstanding, as was the quality of the carcasses in the cutting room next day. |
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Note Leon Black of Blackdale Stud was responsible for the day to day management of the trail flock. The management and staff of the Makarewa plant of the Alliance Group in Southland were also Excellent in their co-operation during the killing, cutting, measuring and weighing of all carcasses. |
| Finally - A guide to cooking For the connoisseurs of lean meat. Texel meat has a fine texture and very minamal intramuscular fat which gives off little odour while cooking. |
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Traditional lamb Roast With Emerald mint sauce 1 Leg Texel lamb, about 4lb ( 2kg). 1/2 Cup Redcurrant Jelly. Place meat in roasting pan.Bake at 350f (180c) for 20-25 minuites per 1 lb ( 500g) Brush regularly with warmed redcurrant jelly Serve hot or cold with Emerald Mint Sauce, 'and you have a taste explosion'. |  |
| Emerald Mint Sauce 3-4 Kiwi Fruit 1 teaspoon lemon juce 3 tablespoons finely-chopped fresh mint Peel fruit and mash well, or place in food processor or blender until pureed. Stir in lemon juce, sugar and mint, and serve with hot or cold lamb. Makes one cup approximately. | |
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| For more information contact: Peter and Marion Black 64(3)224 6059 (Phone/Fax) Leon and Wendy Black 64(3)2246106 |
| Site Designed by: | Rex Corson. copyright | All rights reserved. last modified: November 8th 1999 |
NZ Texel Society
Registered Breeders