An exogenous fibrolytic enzyme (EFE) and a yeast strain (Saccharomyces cerevisiae, Yeast) were supplemented individually or in combination in lamb diets to investigate their impact on performance, and physicochemical, lipid, and sensory attributes of meat. Forty male lambs were assigned to five treatments in a completely randomised design [control diet, control plus yeast, control plus EFE, blends of 0.7Yeast + 0.3EFE and 0.7EFE + 0.3Yeast (g/kg dry matter)]. The diets did not impact performance and carcass traits. Meat from lambs fed control diets and the 0.7Yeast + 0.3EFE mixtures exhibited lower shear force (P = 0.03). The meat redness value and saturation index (C*) were lower in lambs fed yeast compared to the control diet, while lightness was more intense in meat from lambs fed the 0.7Yeast + 0.3EFE blend in comparison to the other treatments (P < 0.05). Meat from lambs fed the 0.7Yeast + 0.3EFE mixture showed higher concentrations of C12:0 (P = 0.048) and C14:0 (P = 0.01) saturated fatty acids, and obtained higher scores on a hedonic scale for tenderness and succulence (P < 0.01). The addition of the 0.7Yeast + 0.3EFE blend, or Yeast and EFE separately, to the diet resulted in a higher concentration of C18:2 n-6 (P < 0.01) in the Longissimus lumborum (LL) muscle. Additionally, the inclusion of additives led to increased concentrations of C20:4 polyunsaturated fatty acids (PUFA) (P = 0.046) in LL compared to the control diets. The incorporation of the 0.7Yeast + 0.3EFE mixture improved tenderness and colouration of meat, as evaluated by consumers, and increased PUFA levels in LL.