Sheep odour and flavour in lamb is associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs), analysed in muscle and adipose tissue of lamb chops tested for sensory traits, are possible reasons. Contents in muscle tissue were very low. The correlations between BCFAs of adipose tissue and sensory traits were not significant. It seems likely that BCFA contents were too low and/or other substances were involved in causing the lamb flavour detected through sensory analysis.