The effect of carcass weight and sex on carcass composition and meat quality of “Cordeiro Mirandês”—Protected designation of origin lambs

• Muscle percentage in the carcass was not affected by weight class or sex.
• Dissected fat was affected by class weight and sex.
• Cooking losses are lower in class weight 7–10 kg.
• Tenderness was not significantly affected by weight class or sex.

The aim of this study was to evaluate the effect of carcass weight and sex on carcass composition and meat quality traits of thirty light lambs (19 males and 11 females) of the Churra Galega Mirandesa breed. Lambs were slaughtered at two carcass weight classes (≤7 kg and 7–10 kg) according to “Cordeiro Mirandês”–PDO specifications. The left sides of the carcasses were totally dissected. The longissimus thoracis and lumborum muscle was used for meat quality determination. Muscle percentage in the carcass was not affected by weight class or sex. The percentage of bone decreased at the higher weight class, while subcutaneous and intermuscular fat increased. These fat depots were also influenced by sex, with female lambs showing greater proportions of dissected fat. Lambs with a carcass weight of less than 7 kg have higher L* value and lambs with a carcass weight between 7 and 10 kg have higher a* value. Cooking losses are lower in carcass weighing less than 7 kg and tenderness was not significantly affected by weight class or sex. The results show that despite some carcass composition and meat quality differences, carcasses from both class weights have comparable quality attributes, which could permit to adjust the slaughter weight to seasonal prices and consumer preference.