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Quality is a main factor for lambmeat to be successfully marketed. The purpose of this study was to identify the impact that animal factors have on the quality of lamb meat. Quality was represented by the chemical properties of fat, moisture, protein and collagen. A sample of 22 lambs of the Greek Boutsiko breed was chosen to assess its quality based upon data on age, sex and weight difference between carcass weight and slaughter weight. Measures of the four chemical components were taken by carcass cuts and included shoulder, leg, racks, kidney, rear flank, breast ribs, and scrag-end. Results have shown that the percentage content of fat, protein, moisture and collagen are in a good level compared to other sheep breeds andto E.C. Directives. Regression analysis showed that among the three variables only the difference between carcass weight and slaughter carcass weight has significant effect to the content of fat, protein and moisture, while the age is the only factor which has an impact on the value of collagen. The findings of the current research indicated that sex has no significant effect on the quality of lamb. The importance of weight difference suggested that lessening the carcass weight by a small amount will have comparatively favorable results in the chemical quality of meat through the reduction of fat and the increasing of moisture and protein content. Small reduction of slaughter age will further improve the level of collagen which is the basic parameter affecting the tenderness of the meat. Reduction of weight and age means less meat in the market and lower returns for producers. Τo pursue a balance between producer’s and consumer’s needs, the former should emphasize on diet practices, on environmental and on pre-slaughter and post-slaughter conditions.