Lamb is a delicately flavoured meat, rich in iron and minerals. British lamb varies in colour according to the age and breed of the animal. Meat from a young lamb is usually pale pink; red meat tends to come from and older animal, but some breeds such as hill lambs, have a deep colour, even when young. The fat should be creamy white, not oily or yellow, which suggests excessive age.

The choicest cuts of lamb used for roasting, frying and grilling come from the loin, legs and shoulders, the cheaper cuts should not be ignored. Cuts such as best end of neck, scrag, middle end and breast may take more time to prepare, but they can be as nutritious and nourishing and the prime expensive cuts.