(Thrace, Marmara and North Aegean Region / Combined, meat, milk and wool) There are two different types, with priority given to meat and milk yield. In the carnivore type, the body and chest are wide and round, and the muscles are developed. The rump is slightly sloping, the legs are relatively short. In the milkmaid type, the body and chest are narrow and the legs are long. The back line is slightly hollow, the rump is slightly low and narrows from front to back. The body is usually white, but black and variegated are also seen. The head, underbelly, legs and, in some cases, the dewlap are without fleece. Fleece type is coarse mixed. Males have forward spiral horns, females are hornless. The tail is lean, long and thin, and covered with long hair. The tail extends up to the tarsal joint, and in some animals, down from the tarsus joint.

It has good herding instinct and the ability to walk long distances over rough terrain. It has high adaptability. It is resistant to bad environmental conditions due to its solid structure and contentment. Meat and milk yield is quite good. The fact that meat fat is distributed among the muscles and fibers gives the meat softness and flavor. The meat of Kıvırcık lambs is light colored and thin-fibre.

It is raised in family farms, settled village herds and commercial herds, in herds of 20-400 head. It is well adapted to high, scrubby, cold and humid environmental conditions. Grazing is practiced for a significant part of the year. Care and feeding are mostly done under extensive conditions. Since early lamb slaughter is common in the region, lambs allocated for butchering are weaned in 25-30 days, and those allocated for breeding are weaned in 60-70 days.