The aim of this study was to characterize the carcass of Corriedale cullewes and to assess the effect of ageing time on the instrumental meat quality. Ten adult ewes with a body condition score of 2.5 to 3 were used. Hot and cold carcass weight, Rectus abdominis muscle color, consistency and color of the subcutaneous fat, conformation, fatness, amount of kidney and pelvic fat and morphometric measurements were determined. Compactness indexes were calculated and the carcass cutting was carried out. The study of meat ageing (Longissimus dorsi) was performed at four times (1, 3, 7 and 14 days postmortem). Color, pH, cooking loss and texture determinations were carried out at each time-point. Hot and cold carcass weight was 22.3 kg and 21.8 kg respectively, with an O and P (according to the SEUROP scale) conformation, a 3 and 4 (scale 1 to 5) fatness and a 2 and 3 (scale 1 to 3) kidney and pelvic fat. The ageing time of the meat showed a decrease in hardness, with values of 53.0 N and 27.5 N, at day 1 and 14 respectively. The significant variability in the meat toughness of the different animals on day 1 decreased during ageing. To sum up, a period of 7 days of ageing would be advisable to achieve an adequate hardness in the carcass of cullewes.