Just through the Sea Gate (also known as the Bab el Bahr and the Porte de France) begins the modern city, or Ville Nouvelle, transversed by the grand Avenue Habib Bourguiba (often referred to by popular press and travel guides as "the Tunisian Champs-Élysées"), where the colonial-era buildings provide a clear contrast to smaller, older structures. As the capital city of the country, Tunis is the focus of Tunisian political and administrative life; it is also the centre of the country's commercial activity. The expansion of the Tunisian economy in recent decades is reflected in the booming development of the outer city where one can see clearly the social challenges brought about by rapid modernization in Tunisia.
The Tunis (also known as Tunisian Barbary) is a medium sized, fat-tailed sheep that is naturally hornless (polled) with cream-colored wool and a cinnamon-red face and legs. This breed is raised primarily for meat.
The head is slender with pendulous ears. Tunis lambs are robust at birth and are warmed by a double coat, which is a darker shade of red on the surface. White spots on the top of the head and tip of the tail are common. The creamy white fleece appears as the lamb matures. Tunis wool is lustrous and long-stapled, four to six inches. Tunis ewes are heavy milkers—heavy enough that some are used in sheep dairies. Twins are more common than not, and Tunis are known to breed out of season, which makes them valuable for fall lamb production. Tunis also are known for disease resistance and the ability to tolerate both warm and cold climates. The meat from the Tunis sheep is tender and flavorful without having a strong mutton taste.
At birth, Tunis lambs weigh 7 to 12lb (3 to 5kg). Mature rams in breeding condition weigh between 175 and 225lb (80 and 100kg) and measure 28 to 30in (71 to 76cm) at the withers. Mature ewes should be 25 to 50lb (10 to 20kg) lighter and 2 to 4in (5 to 10cm) shorter.