Texel society trial now starting it's second year, if you go on SRUC scanner FB you can see pics of loins being assessed, length, yield, marbling and tenderness are also being looked at, the idea I think is to connect the pedigree breeder with the commercial market end product, Ram compare also doing shear tests (tenderness) because what's the point of fast growth for example if the product is inedible. I personally find it all fascinating , but having spent an afternoon at a ram sale where it would seem top price to be paid was £200 regardless of race or colour, providing it had at least 1 testicle it would do, I think the industry has a little way to go.Yes...
But as far as I'm aware it has never been talked about/looked at regarding lamb meat ?
I doubt it is as important in lamb meat, as it is in cattle (although we do all know the fat is where flavour comes from)