Canola oil significantly modified the amount of IMF (4.65 vs. 5.65%, P < 0.05, for control and Canola groups, respectively). Regarding fatty acids, the effect canola oil in the diet increased the monounsaturated fatty acid (MUFA) (1665.08 vs. 2446.3 mg/100 g of meat, P < 0.001, for control and Canola groups, respectively) and the polyunsaturated fatty acid (PUFA) (422.9 vs. 530.9 mg/100 g of meat, P < 0.01, for control and Canola groups, respectively). In addition, canola oil improved the n6/n3 ratio (5.42 vs. 4.64, P < 0.05, for control and Canola groups, respectively). Moreover, canola oil reduced thrombogenic index (TI) values (1.37 vs. 0.99, P < 0.001, for control and Canola groups, respectively). It was concluded that administering canola oil to lambs during fattening period could be an important strategy to improve the meat quality and may increase the amount of intramuscular fat with a healthier fatty acid profile (oleic acid, CLA and eicosapentaenoic acid).