Size of the UK industry
In 2011 there were just under 32 million sheep in the UK.

Sheep breeds
A fascinating range of different breeds have been developed over centuries to suit the land and weather conditions in different areas of the UK. In mountain and moorland areas, for example, hill sheep are bred for hardiness and self-reliance (e.g. Scottish Blackface, Welsh Mountain and Swaledale). They must be able to survive a blizzard, if necessary, and thrive on poor grazing. Hill ewes (female sheep) often produce just a single lamb, but tend to look after it very well.
 

Lowland breeds, on the other hand (e.g. Suffolk, Dorset and Texel), usually do not cope as well with bad weather or poor-quality feed, but produce higher numbers of lambs that are often better suited for meat production.

Breeding
The UK sheep industry is unique because it is ‘stratified’ to make best use of the different breeds, land and weather conditions in different areas. Ewes bred on hill farms are transported to upland farms where they are cross-bred with rams of less hardy but more productive breeds. The mixed-breed ewes that are born on these upland farms are then transported to lowland farms and crossed with lowland breeds of ram to produce highly productive lambs for meat. This process means that sheep are frequently transported and sold at livestock markets.

Ewes are usually mated with rams (‘tupping’) in October/November. For hill farms this means that the ewes have to be gathered from the hillside and brought to flatter, more sheltered land nearer to the farm. Rams are sometimes fitted with ‘raddle’ harnesses, to which different coloured dye pens can be attached. These allow the farmer to see which ewes the ram has mated with and when. Following mating, the ewes are returned to the hillside.

Lambing
Most lambs are born in late Winter or Spring. However, some breeds naturally produce lambs in Autumn, and certain artificial techniques can also make the breeding season happen earlier. Many lambs are born outside, particularly those in hill or upland flocks. Extra shelter (straw bales etc.) is often provided, and many flocks are again gathered and brought down to lower, more sheltered land prior to lambing.

Indoor lambing is also common, particularly for lowland flocks, and it has certain animal welfare advantages and disadvantages compared with outdoor lambing. Good housing facilities and management are important in order to prevent disease and heat stress problems. Indoor lambing can also be stressful for ewes, because they prefer to seek isolation before giving birth, rather than be kept near to others. However, indoor lambing has the advantages that it can reduce the risk of lambs dying from hypothermia/exposure, and it is also often easier for stock-keepers and vets to check/treat the animals.

Rearing
Most lambs spend their lives on pasture. Permanent indoor housing is not something we would encourage, because of the higher risk of welfare problems (lack of space for exercise, little opportunity for natural grazing behaviour, greater risk of health problems etc).

Transport and livestock markets
Sheep are probably the most frequently transported farm animal in the UK. They are often sold via livestock markets rather than going directly from farm to farm, or farm to slaughter, and sheep are sometimes transported to different areas to be ‘fattened’ before slaughter. Most lamb meat is exported from the UK in carcass form, but the rest is transported live (see key welfare issues). Export of sheep from the UK was restricted during the 2001 Foot and Mouth disease outbreak, but is now happening again on a small scale.

Slaughter
Most are slaughtered at 10 weeks to 6 months, though some may be as much as 14 months old.