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Simple Summary  Suckling lamb meat is one of the most relevant products of the Mediterranean traditional dairy sheep industry. Being lamb fed exclusively with maternal milk, meat quality is mainly affected by the mother’s milk composition and hence by the mother feeding during gestation and lactation. This paper summarizes the state of the art about the effect of the dam and suckling lamb feeding systems on lamb meat quality, with special attention to the lipid fraction considered beneficial to human health.    Abstract  The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly influenced by the FA composition of maternal milk. The major source of variation for ewe milk FA composition is represented by pasture amount and type. In the traditional sheep breeding system of the Mediterranean area, the main lambing period occurs in late autumn–early winter, and ewes are able to exploit the seasonal availability of the natural pastures at their best. Therefore, lambs start suckling when maternal milk concentrations of vaccenic, rumenic, and n-3 long-chain polyunsaturated FA in maternal milk are the highest. When maternal diet is mainly based on hay and concentrates, the use of vegetable oils can be considered a good strategy to improve the meat FA profile of suckling lambs.

Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat