The aim of this study was to investigate the effect of dietary protein level on carcass characteristics and meat quality. Fifty weaned male Kivircik lambs (26.3 kg) were used. Lambs were divided equally into five groups and fed with five diets containing different crude protein levels (10, 12, 14, 16, 18% CP) during 84 days. At the end of the study lambs were slaughtered and carcass and meat quality were determined. The lowest average final body weight and total body weight gain were observed in group fed with 10% CP (P<0.05). After slaughter group fed with 10% CP had lowest hot and cold carcass weight. The lowest meat texture was detected in group fed with 16% CP (P<0.05).