Growing rabbits of the same genetic origin (a three-way cross) were reared at two different environmental temperatures (18OC and 30OC) using three different diets. Diet V contained 9.9 per cent vegetable fat, diet A contained 11.4 per cent commercial tallow, diet C was a standard diet. They were slaughtered at the normal Spanish commercial weight (2 Kg), their carcasses were dissected and the meat was analysed. No interaction between the factors was found. Animals on diets V and A had a better dressing out percentage (60.5 and 60.7) than those on diet C. Rabbits carcasses from diets A and V were more compact and fatter than carcasses from diet C. Animals reared at high temperature grew slowly, had a poorer feed conversion ratio, and a better dressing out percentage (63.3 v. 56.4). Animal carcasses from the high temperature group had lighter livers and kidneys, were more compact and less fatty (4.26 per cent v. 5.46 per cent of dissectible fat). Meat from animals subject to high temperature had both higher pH and fat percentage (4.67 v. 4.03 on hind leg meat).