Today Oxfords are raised and used for many purposes :
1. Purebred breeding stock - Modern Oxfords are very stylish and offer interested breeders a wide selection of sound genetics upon which to build a purebred flock. Oxfords are a large framed breed that maintains soundness of structure.
2. Clublambs - Oxfords make excellent clublambs due to their natural muscling, length of loin, rib and hip. Often, Oxford market lambs have the finest loin eye cut when compared to other down breeds. One advantage that Oxfords have over some of the larger breeds is that they tend to be more correct on the feet and legs. This is something that will add to the appeal of a good market lamb.
3. Terminal Sires - The Oxford cross has the hardiness and good feet to stand winter finishing in cold climates. The Oxford or Oxford cross lamb is particularly suited to the home freezer market because the large, lean carcasses allow larger joints with more meat to be prepared. Oxford lamb is also found to have excellent flavor and eating qualities, making it ideal for premium quality markets.
Oxford breed type -
The Oxford has a bold, masculine head, well set on a strong neck with poll well-covered with wool and adorned by top knot. The face, ears and legs are a uniform dark color. The ears are medium length and covered with some wool. The Oxford is an excellent meat and wool producer. The wool is compact, free of any black fiber and of good staple length.
The confirmation of the Oxford is large, stylish and long-bodied with moderate depth. The Oxford shows heavy muscling qualities. Particular emphasis is placed on length and hind saddle. It is heavy in the loin and carries heavy muscling through out, especially throught the rear quarters. The top is straight and the chest is full.
The Oxford walks with a bold, alert movement with the head held high. The legs are strong in bone, short in pasterns and correctly placed. When fully matured and in good condition, rams are to weigh over 250 pounds and ewes over 200 pounds.