Lipid composition of Australian retail lamb cuts with differing carcass classification characteristics

The gross, proximate, fatty acids and cholesterol composition of three raw retail cuts from 28 lambs classified by weight, sex and fatness score were investigated. For gross composition, cut weight increased significantly with fat score and carcass weight. Percentage fat increased significantly from fat score 1–2 but not beyond (P<0.05). For nutrient composition the fat contents of the total cut and lean only portion of the three cuts increased directly with fat score by 10 g/100 g and 1.7 g/100 g, respectively. Fat content increased mainly at the expense of moisture. Cholesterol content of total cut and lean only portions decreased with increased fat score, by 16 and 18 mg/100 g, respectively. For lean only levels of myristic and palmitic acids increased significantly (P<0.05) while stearic acid decreased significantly, while levels of linoleic and linolenic acids decreased significantly with increased fat score.