The malodours released when vacuum packaged lamb meat is first opened (confinement odour) are sometimes used to characterise its freshness and quality. Yet, safe and unspoilt meat may generate confinement odour and the associated sour, dairy-cheesy, sulphurous, and yeasty smells will only persist for a short period of time after opening the packaging [1]. Microbes contribute to the generation of volatile organic compounds and the odour of vacuum packaged meat [2]. Microbial growth is a secondary outcome to wet ageing, a practice to enhance the eating quality of meat. Frozen storage will restrict microbial growth on lamb meat and facilitate its sustainable access to high value markets. Storage effects on confinement odour are not fully understood, specifically, for bone-in cuts of lamb that have been wet aged, frozen, and ultimately thawed – by the end consumer. Therefore, quantifying these effects will help meat processors to better understand their clients and adjust lamb meat storage practices to enhance its appeal. This study investigated the pack sensory scores for thawed lamb racks (bone-in) that were frozen, after being aged for up to 3 weeks.