## Materials and Methods
### Determination of Volatile Profile Using Headspace/HS-SPME Analysis  
Frozen lamb meat samples were thawed overnight at 4 \({}^{\circ}\)C and minced using a coffee and spice grinder (Breville, Australia). A 10 mL flat bottom headspace vial with 0.5 \(\pm\) 0.1 g of minced lamb meat sample was used for HS-SPME extraction. The vial was sealed with a PTFE/ silicone septum and crimp cap (Supelco Co., Bellefonte, PA, USA). Then, headspace vial was heated to 80 \({}^{\circ}\)C for 5 min. This temperature was chosen to ensure the maximum release of volatiles into the headspace in accordance with our previous research (Ble  
aliquot of tridecanoic acid (2 g L\({}^{-1}\)) was added as an internal standard. Toluene (490 \(\upmu\)L) and freshly prepared 5% methanolic HCl (750 \(\upmu\)L) were added before filling the vial with nitrogen. After incubation in the water bath at 70 \({}^{\circ}\)C (2 h), vials were cooled to room temperature before 6% aqueous K\({}_{2}\)CO\({}_{3}\) (1 mL) and toluene (500 \(\upmu\)L) were added. After centrifugation at 1100\(\times\)\(g\) for 5 min, the top layer was removed using a glass Pasteur pipette for FAME analysis.  
Derivatized methyl esters of fatty acids were separated and quantified using a Shimadzu GC 2010 with a Flame Ionisation Detector. The column used was a 0.25 mm \(\times\) 30 m \(\times\) 0.25 \(\upmu\)m film thickness, fused-silica column (ZB-WAX, Phenomenex, Torrance, CA, USA). Nitrogen was used as the carrier gas, with a split ratio of 50, a head pressure of 8.7 PSI, and 1 mL/min column flow. The injector temperature was set at 250 \({}^{\circ}\)C. The initial oven temperature was programmed at 140 \({}^{\circ}\)C, then increased to 245 \({}^{\circ}\)C at 5 \({}^{\circ}\)C/min and held at 245 \({}^{\circ}\)C for 15 min. Thirty-seven FAME standards (Supelco product 47885-U) obtained from Sigma-Aldrich (Sydney, Australia) were serially diluted to six concentrations (from 10 to 0.3125 g L\({}^{-1}\)), and the standard calibration curve constructed was used for quantitative analysis.  
Amino acid analysis was carried out as described by [PERSON], [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] [5] using the EZFaastTM amino acid analysis kit (Phenomenex, Macclesfield, UK). The analysis of amino acids using GC-FID was carried out according to manufacturer's instructions. The EZ: faastTM amino acid analysis kit (Phenomenex, Torrance, CA, USA) was used to extract and derivativize the free amino acids of all lamb samples. Sample extracts were analysed using a Shimadzu GC-2010 fitted with a flame ionization detector (Kyoto, Japan), and Zebron ZB-AAA GC column (5%-phenyl-95%-dimethylpolysiloxane phase, 30 m \(\times\) 0.53 mm \(\times\) 1.50 \(\upmu\)m) (Phenomenex, Inc., USA). Nitrogen was used as the carrier gas and pressure was set to 60 Pa with a 2.3 mL/min column flow rate. The oven was started at 40 \({}^{\circ}\)C, increased to 110 \({}^{\circ}\)C at 50 \({}^{\circ}\)C/min, then to 320 \({}^{\circ}\)C at 20 \({}^{\circ}\)C/min, and held at 320 \({}^{\circ}\)C for 2 min. Norvaline (0.2 mmol/L) was used as an internal standard and calibration curves of 17 amino acids (Ala, Gly, Thr, Ser, Pro, Glu, Asp, Val, Leu, Ile, Met, Phe, Lys, His, Tyr, and Trp) were used for quantification. Samples were analysed in triplicates.