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Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals fed a pelleted mixture of 85% oat hay, 7.5% barley and 7.5% molasses); FL (a feedlot, with animals fed high-concentrate rations); and P (a pasture, with animals given access to the pasture and a high-concentrate supplement). Lengths of time on feed were adjusted to produce similar final shorn weights for each system. Ground meat patties were made with knife-separable lean from hind legs and aerobically refrigerated. Fat content of patties was not significantly different between RF and FL or P, while total unsaturated fatty acid percentage was slightly lower (P

Rambouillet and Merino×Rambouillet lambs were assigned to production systems varying in physical environment and diet: RF (raised-floor, open-sided barn/85% oat hay-10% wheat-5% molasses), FL (feedlot/high-concentrate), and P (pasture/grazing plus supplement). Although treatment duration was varied to produce similar final weights, RF lambs were heavier than P lambs, but dressing percentages were similar. Backfat thickness was less with P and for Merino cross lambs. RF feed was higher in saturated fatty acids (SFA) percentage than FL feed and P supplement, but lower compared to pasture plants. For both breed types, muscle tissue from RF was higher in SFA and lower in polyunsaturated fatty acids (PUFA) percentage than that from FL or P. In adipose tissue, SFA and PUFA tended to be higher and monounsaturated fatty acids were lower with RF for Merino cross lambs. Nevertheless, 16:0 or 18:1 percentage differences among P, FL and RF lamb tissue samples were minor vs. large variations among their respective diets.