Untrained consumer-determined sensory scores of tenderness, juiciness, flavour liking, and overall liking possess a level of dependency due to poorer consumer ability to discriminate between these traits. Given that overall liking is strongly correlated to all traits, this study evaluated the contributions of sensory traits to the overall liking scores of Australian lamb. Tenderness, juiciness, flavour liking and overall liking of a range of lamb cuts were assessed by untrained Australian consumers (n = 18,720) following Meat Standards Australia protocols. The most important contributor to lamb overall liking was flavour liking (44.7%), followed by tenderness (28.3%) and juiciness (27.0%) (P <
0.05
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