Lamb is the meat of young domestic sheep. This meat is more tender than that from older sheep. The fresh lamb colour should be brownish pink. Lamb is often sorted into three kinds of meat: forequarter, loin and hindquarter. Legs and shoulders are good for roasting. Lamb’s liver, kidneys, lungs and heart are eaten in many countries. It can be kept in the fridge for 2 days but always follow the used by dates on the pack.