The breed was developed in South Africa in the 1930s by crossing Dorset Horn rams (50%) with Blackhead Persian ewes (50%).

This 50:50 genetic contribution combined the Dorset’s meat quality and rapid growth with the Persian’s hardiness and adaptability to arid climates.

The result was a highly successful meat breed with strong fertility, excellent carcass yield (about 50–55% dressing percentage), and resilience across diverse environments.