A comparison of the quality of meat from lambs reared intensively indoors and conventionally on grass

A comparison was mack between lambs reared in two different ways. In the first method the lamb was unweaned prior to slaughter and in the second, after 12–36 h the lamb was removed from its ewe and fed cold milk for 20 days, then pelleted concentrate, and later, barley‐protein concentrate with hay. The results showed that intensive rearing had little effect on the quality of meat, or over‐all weight of the lamb, but a significant difference in flavour was recorded.