The most important sheep product - meat is the main goal of rearing sheep in the majority of countries worldwide, including Croatia. Meat production accounts for about 80-90% of the total income in the sheep rearing sector, while the rest is usually realized via milk and wool production. In Croatia, 90% of the sheep population is reared for lamb meat production, while only 10-12% is reared for milk production. Contemporary lamb meat production is based on modem farming technology and organization. Two basic farming systems can be distinguished, fattening of the lambs in the pastures together with the ewes, and intensive fattening in the feedlots. The production is based on typical meat breeds that are characterized by good fertility and feed conversion, rapid growth, and excellent quality of meat. The technology of lamb meat production aims to provide as many of born and weaned lambs per ewe, via two lambings in one, three lambings in two, or five lambings in three years. In addition to the lamb meat as the main product, lamb carcasses yield a multitude of by products i.e. important raw materials for the processing industry, animal feed factories, leather industry, pharmaceutical and chemical industry. The quality of meat is affected by many factors, such as: breed, gender, system of breeding, feeding, treatment of animals prior to the slaughtering, process of the slaughtering, cooling and ripening of meat. In the manuscript, there are presented the chemical composition and nutritional value of lamb meat.