Drawing on an international range of expertise, the first part of the book addresses quality issues affecting meat, wool and dairy products from sheep. The book then goes on to discuss advances in breeding before reviewing ways of improving sheep nutrition, health and welfare. The collection concludes by assessing the environmental impact of sheep production and ways it can be more effectively managed.Achieving sustainable production of sheep will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in supporting sheep farming.