Marbled lamb from Kazakhstan: Scientists have developed a new technology

Tengrinews.kz — Scientists at the Kazakh Research Institute of the Processing and Food Industry have developed a technology for producing marbled lamb using the Kazakh Fine-Wool sheep breed. This new development yields meat with a higher intramuscular fat content and significant export potential, citing the Ministry of Agriculture.

How the marbled lamb was produced

The technology is based on an intensive lamb rearing and fattening system. A specialized, balanced grain feed was developed for the animals, comprising grain and protein components, probiotics, herbal additives, premixes, and minerals. According to the researchers, this nutritional system promotes rapid growth, stable metabolism, and the uniform formation of intramuscular fat.

During the study, the intramuscular fat content in the lamb reached 4–6 percent. For comparison, traditional pasture-based rearing results in approximately 2–3 percent. This gives the meat a distinct marbling, characterized by increased juiciness, tenderness, and a rich flavor.

Other improvements identified by researchers

The researchers also noted an improvement in slaughter performance. Specifically, the yield of the most valuable cuts increased, and the muscle-to-fat ratio was optimized.

According to the developers, this enhances the commercial value of the meat and creates additional opportunities for international sales.

The developed system can be implemented across sheep farms in Kazakhstan focused on high-quality meat production. The resulting marbled lamb meets modern quality and safety requirements for export products.

The scientific significance of the development is confirmed by two utility model patents. The research findings have also been published in scientific journals.