Lambs are domestic sheep aged one year or younger; suckling lambs are primarily milk-fed and aged six months or younger. This diet gives their meat a subtly milky flavour. Unlike mutton from a grown sheep, lamb has a delicate flavour.
Meat gourmets generally distinguish between lambs on the basis of their origin and feed. The latter aspect is what primarily determines the flavour of their meat. As lambs largely eat grass, however, regional breeding regulations and ground quality influence their taste considerably. Pyrenees lambs, for instance, are known for their aromatic meat that results from free-range farming in the mountains, surrounded by wide swathes of herbal pastures. Salt marsh lambs are reared in coastal regions. They consume sea salt with their grass-based diet, which gives their meat a pleasantly salty note.