Abstract
Sixty twin wether lambs of Columbia breed, were divided into six groups at weaning time (120 days), and fed a standard fattening ration. Three of the groups were slaughtered at 85, 110, and 135 pounds, and three groups at 150, 200, and 245 days. One leg from each carcass was boned, rolled, and held in frozen storage. Roasted meat was used for tests of tenderness, measurement of cooking losses, and for taste panel evaluations of flavor. Tenderness by scores, “chews”, and shear values appeared unrelated to weight or age of lamb. Cooking losses from the leg of lamb roasts did not vary to an important degree. Roasts from lambs older than 6 months were scored as milder than those from younger animals. There was a significant difference in the scores for flavor among the 6 groups. Analysis of ranks for preference did not show a statistically significant difference. However, the youngest lambs (150 days and 85 lbs.) were given 4th preference (least liked) the greatest number of times. Also, according to tabulations of descriptive terms, animals older than 6 months (over 100 lbs.) were found more often to have a “natural” lamb flavor. Copyright © . .