Mammal · Forest & heath
Ovis gmelini musimon
● IUCN: Near Threatened (wild sheep)
A small wild sheep with impressive curled horns. The mouflon originally comes from Corsica and Sardinia and was released into German forests over a century ago. It is one of the ancestors of our domestic sheep.
| Habitat | Dry, rocky hills and open woodland |
| Weight | Ewe 25–35 kg, ram up to about 50 kg |
| Active | At dusk and during the day |
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Ecological profile
| Identification | Chestnut-brown coat with white belly and muzzle; rams with large snail-shell-shaped horns and a pale saddle patch in winter |
| Diet | Grasses, herbs, leaves and twigs |
| Origin | Corsica and Sardinia; released in Germany from the early twentieth century |
Where can you find them?
| Germany | Low mountain ranges such as the Harz, the Eifel and the Thuringian Forest |
| Netherlands | The Veluwe, including De Hoge Veluwe National Park |
Did you know the mouflon struggles where the wolf returns? In its homeland it escapes up the rocks, but in flat German and Dutch forests it has nowhere to go.
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Behaviour & seasons
Mouflon live in herds. Ewes and lambs move together; rams form groups of their own. In the mating season the rams fight by clashing their horns together with a loud crack, a sound that carries far through the forest.
| October – December | Mating season; rams fight with their horns |
| April – May | Birth of one, sometimes two lambs |
| Winter | Thick coat; rams develop a pale saddle patch |
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From wild to plate
Mouflon meat is reminiscent of lamb, but leaner and with a distinct gamey flavour. Young animals are the most tender. In Germany you will find Muffelwild in autumn at game dealers in the low mountain ranges.
These are general seasonal and preparation guidelines, not official hunting seasons or a food safety guarantee. Check local regulations and reliable sources.
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Recipe & tradition
Braised leg of mouflon with rosemary
| Meat | Leg or shoulder of mouflon |
| Flavourings | Garlic, rosemary, tomato, red wine and a few olives |
| Method | Brown, then braise gently for 2.5 to 3 hours until the meat falls off the bone |
| Serve with | Polenta or roast potatoes |
This recipe nods to the mouflon’s origins. On Corsica, game is traditionally braised as stufatu with wine, tomato and herbs from the maquis. In Germany itself, mouflon is more often prepared the classic way, as a ragout with red wine and juniper.
These are general seasonal and preparation guidelines, not official hunting seasons or a food safety guarantee. Check local regulations and reliable sources.
Frequently asked questions
Questions about the mouflon
Is a mouflon a wild sheep?
Yes. The mouflon is a wild sheep from Corsica and Sardinia, and one of the ancestors of the domestic sheep.
Where do mouflon live in Germany and the Netherlands?
In German low mountain ranges such as the Harz and the Eifel, and in the Netherlands on the Veluwe.
What does mouflon taste like?
A little like lamb, but leaner and with a distinct gamey flavour.
Habitat · Germany
