This document discusses lamb and mutton. It defines lamb as meat from young sheep less than 14 months old, while mutton refers to meat from older sheep or goats. Typical weights for imported lambs and mutton are provided. Quality points for lamb include having compact, evenly fleshed carcasses with fine textured lean meat and evenly distributed fat. Storage instructions recommend hanging whole carcasses or storing cuts on trays in cold rooms between 2-4 degrees Celsius. Various cuts of lamb are outlined along with common cooking methods and menu examples for each cut.