The study assessed the effect of dietary garlic powder supplementation on qualitative characteristics of mutton of West African Dwarf (WAD). Garlic powder, a natural antioxidant was fed at different levels of inclusion. Forty yearlings WAD rams of average weight of 15kg were randomly allocated into five treatment groups of garlic powder inclusion: 0% (control), 2%, 4%, 6% and 8%. Three WADS rams were randomly selected from each treatment after 14 weeks of feeding trials. The animals were slaughtered and muscles dissected to determine meat pH, meat colour at different days of display, water holding capacity, chilling and cooking loss. The results shows that pH_45minutes and pH_24hr values of cut-parts were not significantly (p>0.05) influenced by dietary treatments but varied numerically. Meat colour for lightness (L*), redness (a*) and yellowness (b*) at different display days were significantly (p<0.05) influenced by dietary treatments. The study also showed that dietary treatments influenced (p<0.05) significantly water holding capacity, chilling loss and cooking loss in cut-parts of rams fed dietary treatments. The shear force value of Longissimus dorsi (LDM) was lower than Bicep femoris (BP) muscle. Dietary garlic powder supplementation up to 8% delayed discolouration of the loin muscle L* (lightness), a*(redness) and b* (yellowness); enhanced water retention and tenderness, reduced chilling and cooking loss in the cut parts of WAD rams.