Lamb

The colour of good-quality lamb meat should be cherry red. There is a considerable difference in the colour of English and imported lamb due to the effect of freezing. Lamb fat should be creamy white. A brittle white fat is indicative of age, and an unduly yellow tinge is usually accompanied by an unpleasant “muttony” flavour.

The skeletal structure of the lamb is similar to that of the bullock and the cutting into sides and quarters follows the same pattern.