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There are many studies that show that breed, gender, age and feeding regime influence animal growth rate, meat yield and composition. These factors, together with slaughter and post-slaughter conditions, are thought to influence tenderness and flavour attributes of meat (Thompson, 2002)). Low variability is highly desirable and processes such as ‘A blueprint for improved consistent quality lamb’ (MLC, 1999) in the UK have attempted to improve the level and consistency of lamb eating quality. The purpose of this trial was to test whether the adoption of several key enhanced on–farm and in-abattoir practices led to improved eating quality throughout the lamb production season, especially for heavier, lean carcasses.