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Dorper and Merino lamb carcasses of the A age group with a fat code 2 (±7% SCF) from three main production areas in South Africa were used for this study. The right sides of the carcasses were used to determine the raw nutrient and physical (carcass) composition of each cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Nutrients showing the greatest differences between raw and cooked treatments, were protein, total fat, C16:0 saturated fatty acid (SFA) and C18:1n9c monounsaturated fatty acid (MUFA). Moisture losses due to cooking resulted in an increase in the protein and cholesterol concentrations of the cooked cuts. Iron content was lower in the cooked loin cut but increased in the cooked leg cut when compared to the corresponding raw cuts. The vitamin B content of all three cooked lamb cuts was lower, although not significantly so, than that of the corresponding raw cuts. Lamb is a good source of protein, iron and the B vitamins, especially vitamin B 12 when cooked.

Dorper and Mutton Merino carcasses of the C age group with a fat code 2 (± 7 % SCF) from three main production areas (Karoo, Kalahari and Ermelo) in South Africa were analysed in this study.The physical composition of each cut differed dramatically from the other cuts. The differences between the ten wholesale cuts when comparing the two breeds, are small, and only five cuts differed significantly on one trait. The right sides of the carcasses were used to determine the nutrient and physical (carcass) composition of each raw cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Cooking increased the protein and cholesterol concentrations of the cooked cuts. Iron content was higher in the cooked loin and leg but decreased in the cooked shoulder during cooking. According to nutrient density, mutton is a good source of protein, iron and B vitamins and supply more than 25% of RDA/100g of vitamin B12 when cooked.