Morning Chris - we have just aquired our first sheep with meat in mind. We have our Ouessants which are mainly for looking at for the people who visit us, but having eaten the meat from this breed because our friends have them, I have to say the meat is so sweet that we possibly will eat some of the offspring in the future.
We have friends both French and English with various types/breeds of sheep, some very large - the French ones, and others ranging quite significantly in size - Rouge L'Ouest, Jacobs and crosses. It is true that the tastes are slightly different between breeds, but in the end we went for size, for me a more manageable medium sized cross Avranche/Rouge L'Ouest with noticeably large chunky legs. We actually went to the lady at first because she was advertising lamb for the freezer on the hoof and atvery low price. We bought two males for meat, and then saw the two females she had left. We did actually have ewe from a friend in mind, but these two just looked a good size, the ewes were chunky and the ram was a really well proportioned and very handsome lad. We just had a good feeling for them and went for it. If their brothers meat is anything to go by then I don't think we will be dissapointed in the meat their lambs produce.
We are organising to import some Ryelands from UK during the next month - they are a choice because I just fancy how they look and for us they will be a new breed here so that is exciting to us. They are reported to be duel purpose and I am informed first hand that the meat is second to none - they also look georgeous which is a bonus for our visitors of course!
I think as a novice like we are, you should go with something you fancy at first. Maybe get a two or three different types and try the meat from them and see if there is one you prefer. You may prefer the temperament of one type to another - their could be several factors once you have them to lean you towards one type rather than another.
If they are anything like pigs, you may find with a bit of experience that your taste may take you to a cross - you could experiment yourself.
Bottom line is I think what ever you get should just suit you. Before you buy ask your source for a sample of meat to try - we often do that with pork.
Not the best advice, I shall be watching this thread myself to glean info re raising sheep, but when it comes to choices, I have found over the last three years that if you choose what you fancy you never go too wrong, and your experience this year will put you on the right path for next year.
Good luck anyway!
Kate