ABSTRACT. The present study reports preliminary estimates of heritabilities of meat quality traits and genetic correlation among them and with carcass quality based on data on 424 lambs of the Texel Central Progeny Testing in Uruguay. Moderate heritabilities were estimated for color parameters, Warner-Braztler shear force (WBSF), intramuscular fat content (IMF) and fatty acid profile (percentage of saturates, monounsaturated and polyunsaturated fatty acids). Genetic correlations between fat thickness by ultrasound and GR were positive and moderate between them and with IMF. In contrast, rib eye area, which is an indicator of carcass muscling, was negatively correlated with IMF. This meat quality trait is relevant given its association with eating quality traits and nutritional value of lamb meat. The correlation between IMF with WBSF was -0.29 indicating that leaner lamb meat will tend to be less tender. On the other hand, genetic correlations of IMF with fatty acids percentages suggest that lower contents of IMF will have higher proportions of "healthier" fatty acid. Genetic improvement for higher meat yield is possible given the genetic variability estimated, but these preliminary associations suggest the need to take into account simultaneously meat quality traits to avoid any unfavorable effects, due to correlated responses.