Welsh Lamb Meat Quality Project

The Welsh Lamb Meat Quality project aims to investigate the impact of on-farm and processing factors on the meat eating quality of Welsh Lamb.

• The first trial explored the effects of breed type, meat cut, and lamb gender on eating quality. Consumer taste panels took place during January and February 2020 in Belfast, Cardiff, and Newport (Shropshire), with panel members drawn from the surrounding area.
• The second trial explored the effects of lamb finishing diet, ageing and muscle cut on eating quality. Consumer taste panels took place during August, September and December 2021 in Ludlow, Chester and Reading with panel members drawn from the surrounding area.
• The third trial explored the effects of seasonality and lamb gender on eating quality. Consumer taste panels took place during June, July, August 2022 in Ealing, Ffos Las and Belfast with panel members drawn from the surrounding area.
• The fourth trial explored the effects of hanging method, packaging and muscle cut on eating quality. Consumer taste panels took place during October, November and December 2022 in Malvern, Liverpool and Wrexham with panel members drawn from the surrounding area.

Below you’ll find the trial reports, results summary, and an overall summary of the project.