Lamb meat is characterised with a very intense after taste and smell. It is a source of biologically valuable proteins, vitamin B complexes and minerals. Lamb meat is easily digestible and has very good dietary properties, but the disadvantage is that the meat has a relatively high fat (7.8 g / 100 g of lean meat) and cholesterol (78 mg / 100g of lean meat) content. One of the most important features of the pramenka sheep is its high resistance and endurance for long-distance movement and proper exploitation of lawns of poor quality. Health status of a flock is important because of the prevention of various illnesses, but also as the improvement of its production properties. Blood analysis and the biochemical blood test are the primary laboratory analysis that are being done to determine the general state of the animal. They also serve to detect various disorders of hematopoietic organs, virus and bacterial illnesses, the body's prevalence and exposure to toxic substances. Parasites often cause significant damage, and the sheep do not show any clinical signs. The most common cause of parasitic diseases in sheep are agents of Eimeria spp. and Dicrocelium dendriticum. The prevention can prevent significant losses in the herd. In this paper, which is part of the Croatian Science Foundation project "Innovative Functional Lamb Meat Products" (IP-2016-06-3685), the health status of the pramenka sheep Lika strain owned by GEA-COM d.o.o was made. Animals blood were sampled for hematologic and biochemical parameters, and feces were tested for coprological examination on parasites. The obtained results do not deviate from the established physiological values for sheep, and the parasitological examination did not determine the presence of parasites to the degree that threatens the health of the herd. Therefore, breeding and feeding of this herd may be considered appropriate for further implementation of the project, with the aim of developing new products, including, among others, lambs with lower fat and cholesterol content and a favourable fatty acid composition. The lamb grown this way not only represents innovation, but can also be considered as a food of interest to people with health problems traditionally produced but lamb meat with high intake of fat and cholesterol is strictly forbidden