2020-07-232020-07-232018-08-162018-08-16In Proceedings of the International Congress of Meat Science and Technology (2018), Retrieved from: http://icomst-proceedings.helsinki.fi/papers/2018_07_05.pdfhttps://hdl.handle.net/10292/13547INTRODUCTION Dry-aged meat is a niche product favoured by meat purveyors for mostly local upscale restaurants and gourmet markets. The distinct flavour of dry-aged meat commands a higher price in the marketplace, yet very little dry-aged meat is exported from its country of origin. Lamb is consumed widely around the world, and New Zealand is the major producer and exporter of wet-aged lamb globally. Dry-ageing of beef has been well studied over the last decade [1, 2] with comparatively limited research carried out on lamb. There is an opportunity to develop commercial dry-aged lamb for high value export markets. The aim of the present study was to compare the quality and consumer acceptability of in bag, dry- and wet-aged lamb.The material is open access, but when using this digital material it is expected that the citation should, in addition to the normal bibliographic data, include also ‘Source: www.icomst.helsinki.fi/Digicomst.’OpenAccess