You're missing the base component of the Texel (and the German dike sheep).
The English longwool blood was crossed into local meat sheep in the early
20th century. The resulting sheep are cool - but definitely a "meaty" breed.
The wool is very nice, but NOT longwool. This has a relatively long
staple(4-5 in), medium wool with more crimp than the longwool breeds.
The Texel sheep is named after the Dutch island of Texel - on the North Sea
Coast. See if you can find a photo - in breeders circles, they are also
known as the "sheep with the perfect butt" referring to the shapely roasts
they produce. Along with the French Berichon du Cher they provide the French
market with lean, tasty lamb.
Sara von Tresckow, Fond du Lac, WI
[EMAIL PROTECTED]
http://www.woolgatherers.com Dutch Master Loom/Spinning Chairs/Vxabdck Looms
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