Pronunciation: [ɹˈa͡ʊsɪn] (IPA) 
The spelling of the word "Roussin" can be explained using IPA phonetic transcription. The first syllable, "rou", is pronounced as /ruː/, with a long "oo" sound followed by a soft "oo" sound. The second syllable, "ssin", is pronounced as /sɪn/, with a short "i" sound and a soft "n" sound. Together, the word is pronounced as /ruːsɪn/. "Roussin" can also be spelled as "Rousine" in some contexts, but the pronunciation remains the same.
Roussin is a term used to refer to a breed of domestic sheep, scientifically known as Ovis aries. It is primarily classified as a meat breed, valued for its high-quality meat production. Originally developed in France, the Roussin breed is believed to have originated from a cross between Merino and Dishley Leicester breeds of sheep.
The Roussin sheep is characterized by its well-muscled body and a well-developed frame, which makes it ideal for meat production. Its meat is renowned for its tenderness, succulence, and well-marbled texture, making it highly sought after by both consumers and farmers. In addition to its meat qualities, the Roussin breed also exhibits good maternal instincts, making it an advantageous choice for crossbreeding programs to enhance the productivity of other sheep breeds.
Furthermore, Roussin sheep are recognized for their adaptability to various environmental conditions. They possess a robust constitution, allowing them to thrive in different climates and terrains, including mountainous regions and lower-lying plains. Additionally, Roussin sheep are known for their strong resistance to diseases and parasites, reducing the need for excessive veterinary intervention.
Due to their desirable meat quality, maternal attributes, and adaptability, Roussin sheep have gained popularity in many countries beyond France. Farmers and breeders worldwide value the breed for its high productivity, cost-effectiveness, and versatility, making Roussin sheep an important component of the global sheep industry.
