###### Abstract  
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother's milk until naturally weaned. In the Mallorquina breed, suckling lambs (\(n=20\)) were slaughtered after weaning and the light lambs were bred using natural pasture (\(n=20\)) or concentrate (\(n=20\)), and the Roja Mallorquina light lambs were fed pasture and concentrate (\(n=20\)). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother's milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional 'Mediterranean lamb meat'. light lambs; odour; fatty acids; volatile compounds; autochthonous breed +
Footnote †: journal: _foods_  
0000-0001-9993-3000-0000-0000-0000-0000-0000-0000-0000-0000-0000-0000-00000-0000-0000-0000-00000-  
to the traditional system of breeding lambs in the Spanish Mediterranean island breeds, light lambs remain with their mothers throughout rearing while being fed concentrate and/or pasture. Currently, in Spain, only 10 sheep breeds have high numbers and are not in danger of disappearing. In contrast, a total of 33 sheep breeds are registered as breeds in danger of extinction due to their small numbers. The Mallorquina and Roja Mallorquina breeds are both autochthonous breeds and are labelled as 'endangered' by the Official Catalogue of Spanish Livestock Breeds [3]. The populations of Mallorquina and Roja Mallorquina sheep are located on Spanish Mediterranean islands (the Balearic Islands) on 78 and 52 farms, respectively, with average numbers of 150 and 62 adult animals per farm, respectively [3]. Both breeds are rustic, with good mothers and with good dairy conditions. Mallorquina is a breed of lamb bred for meat and Roja Mallorquina is used for the production of both lamb meat and milk, which is used, above all, to produce traditional cheeses on the island of Mallorca. The usual management system is extensive grazing exploitation, making direct use of the natural resources. On some farms, the management can be semi-extensive, and once the lambs are weaned, they are finished off on the same farm. Traditionally, the feeding systems for sheep from the Mallorquina and Roja Mallorquina breeds are mainly based on the use of natural grazing areas in low-density woodland, with layers of herbaceous plants and shrubs such as _Pistacia lentiscus_ or _Erica multiflora_[4]. The management system includes using cultivated pastures, such as oats, ryegrass, barley as green forage (direct grazing or cut grass), dry forage and stubble [4]. In spring and winter, the sheep graze with their young on natural and cultivated pastures, while in summer and early autumn, they take advantage of the stubble and graze on areas of shrubs and trees. To complement the nutritional requirements, mainly during the lactation period and in dry seasons when pasture production is scarce, the ewes receive supplementary feeds including concentrate or grain. In both the Mallorquina and Roja Mallorquina breeds, the lambs are fed on mother's milk until 30-45 days ('suckling lambs') and after that are raised on pasture with their mothers for two or three months ('light lambs'), using natural pastureland.