The study involved 20 carcasses of ram lambs of the Pomeranian coarse-haired sheep from two lambing seasons (early spring and spring-summer) raised to the mean body weight of 24 kg. The carcasses of lambs for the study were bought from the organic farm located in the land near the lagoon in the West Pomeranian Province. The feeding and management of animals had an extensive character. To obtain predetermined body weight, lambs from early spring lambings (group I) needed 140 days and “spring-summer” ones (group II) needed 110 days. The lambing season did not affect the weight and the percentage in carcass of the evaluated cuts. The weight of plucks and their percentage in the body weight were greater in the lambs from group I. The meat of these animals had lighter colour, was characterized by higher pH₂₄, lower thermal drip and lower content of free water. The shoulder of lambs from group II had less fat and best. The lambing season did not affect significantly the sensory value of cooked meat and broth.

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