The aim of this book is to collect all available informations about sheep production to improve traditional methods. Most of the previous sheep books have concentrated on wool, but the emphasis in the present book is more in lamb with trend of the increasing importance of meat and milk from sheep.

It is hoped that this book will be able to fill a gap in the literature for the students of sheep production, working for their graduate and post-graduate degrees in the field of veterinary and agricultural sciences. It is hoped that the book should also meet the need of the great number of those with veterinary and agricultural degrees in every walk of life-farmers and advisors alike. It is also hoped that it will provide reference materials and additional self study guide for research workers and veterinary practitioners.