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Lamb is the common name for a young sheep, typically less than one year old. In cooking, it also refers to the meat of a young sheep. The terms lamb and mutton distinguish meat from younger versus older animals. The animal itself is a domesticated sheep (Ovis aries).

Domestic sheep belong to the genus Ovis in the family Bovidae and the order Artiodactyla and are widespread worldwide. Sheep were domesticated in the Near East and Europe during the Neolithic period, and have since been bred for meat, wool, and milk. Modern breeds vary greatly in size, horn presence, wool type, and temperament. Lambs are usually weaned after a few months and may be raised for early harvest or kept longer for wool or breeding stock. They are herbivores, grazing on grasses and broadleaf plants; their diet can include hay and silage.

Lamb meat is typically pale in color and tender, compared with meat from older sheep, known as mutton. Culinary terms such as "spring lamb" refer to meat from lambs slaughtered in the spring, when their feed quality is high. Lamb is a staple in many cuisines and can be prepared by roasting, grilling, stewing, or braising, among other methods. Nutritionally, it provides protein, iron, zinc, and B vitamins.

In farming, lambing refers to the act of a ewe giving birth to lambs. Litter size commonly ranges from one to two, depending on breed and management. Welfare standards and ethical considerations influence modern production.