he aim of our study was to evaluate the technological (ph, water holding capacity, cooking loss, oxidation-reduction potential, wateractivity, color parameters, and microbiological purity) and nutritional suitability of the meat of selected lamb breeds by analyzing theindicators (fatty acid profile, fat nutritional indices, lipid oxidation, basic meat composition) that determine the quality of lipids presentin the meat. A comparative analysis of meat from native Polish breeds Uhruska, Świniarka, and Wrzosówka showed that these breeds arecharacterized by high-quality meat. The chemical composition of meat did not significantly differ between the studied breeds. however,the fatty acid composition and atherogenicity and thrombogenicity indices of meat differed significantly between the breeds with the meatof Wrzosówka lambs having a distinct advantage and the most significant potential to protect against cardiovascular problems. Further-more, the meat of Wrzosówka breed had color parameters that are most desired by consumers. The results presented here are of practicalimportance as combining meat from different breeds of lambs can allow achieving high product quality. The meat of Wrzosówka breedcan be successfully used for producing such products and can serve as flagship meat for export to other European and global markets.