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IN THE quest to serve the tastiest lamb chops and roasts, a meat quality trial run by the Graham Centre, a partnership between the NSW Department of Primary Industries (DPI) and Charles Sturt University (CSU) has taken lamb to the ultimate test - on the plate.

DPI researcher from the Cowra Agricultural Research and Advisory Station, Stephanie Fowler, said 64 volunteers were enlisted to taste test white dorper lamb loin cuts at the Wagga Wagga Agricultural Institute.

"Tasters tried nine random samples of lamb, which had been grown on five different fresh pastures, as we explore how diet affects dorper lamb meat quality," Ms Fowler said.

"Our untrained panellists ranked each piece of lamb on a scale which rated tenderness, juiciness, flavour and how much they liked it overall.

"The trial is investigating how sheep producers may be able to improve eating quality for consumers and production values by fine-tuning lamb diets.

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