The effect of age on chemical composition and sensory quality of longissimus lumborum muscle was investigated in rabbits slaughtered at 11 weeks or 18 weeks of age. Intramuscular fat (IMF) content increased from 1.3 to 2.2%, crude protein content ranged from 23.4-26.9%, whereas water content declined from 74.0 to 69.3%, as the age increased. The sensory quality was assessed by a 10-member experienced sensory panel. The age was found to affect meat tenderness, whereas juiciness and flavour did not differ significantly between ages. A positive trend was observed between tenderness and IMF content, both within age and between ages. Therefore, differences in sensory quality of rabbit meat were at least partly related to IMF content.