Eighty purebred Duroc castrated male pigs slaughtered at 210 days of age were used to evaluate the effect of lean-yield (European Union carcass grading based on lean content; or R, O and P classes) on the fatty acid and amino acid composition of raw pork (day 1 post-mortem), and technological meat quality after vacuum ageing up to 4, 6 and 8 days. A strong relationship between slaughter weight and carcass lean-yield was observed. Carcasses graded as having a lower lean yield were fatter with higher intramuscular fat (IMF) concentration, and differences in proportions of fatty acids with increased MUFA and decreased PUFA percentage, but without adverse effect on ultimate pH, drip loss or colour attributes. There were no effects of carcass lean-yield on amino acid composition of raw pork, with valine being the limiting amino acid relative to lysine by about 30-35%. Vacuum ageing did not reduce the shear force of raw pork which may not be indicative of cooked pork response. The lipid oxidation had an inverse relationship with the PUFA content of each pork class, and it did not increase due to vacuum ageing up to 8 days. Meat fatness did not affect its amino acid balance and technological quality (colour, drip loss, shear force and lipid stability) but modified IMF composition.