The quality of carcass, meat and intramuscular fat was evaluated in thirty-two, 75 day-old, Italian Merino derived lambs produced using a certified organic farming system. At the same time 16 lambs from the same farm were weaned at 40 days of age and reared traditionally with hay plus concentrate until 75 days and then slaughtered. Carcasses were classified with the SEUROP and bis-grid EU systems. Dressing percentage, Longissimus dorsi physical and chemical characteristics and fatty acid composition of intramuscular fat were determined. The results differed between 'organic' and 'traditional' lambs in both carcass, meat and fat quality.