A total of 20 Kivircik breed lambs were used in two experiments to study the effects of electrical stunning (EB) and the electrical stimulation (ES) on meat quality. At slaughter, lambs were divided into two groups as control and EB group and slaughtered by applying Halal method. After splitting the carcasses at vertebral line, medium voltage electrical stimulation (MVES) or low voltage electrical stimulation (LVES) was applied to the right half carcasses. The left half carcasses were used as control. Meat quality was evaluated on M. longissimus dorsi by examining pH at 1, 3, 6, 24 h; shear force (SF), water holding capacity (WHC) and colour (L*, a*, b*) at 1 and 7 days of post-slaughter period. As a result, the lowest SF, pH and WHC were demonstrated from the ES applied samples in comparison with control samples. Only a* values of colour parameters were affected at 7 days of post-slaughter period. In conclusion, lamb meat quality can be markedly improved by using the combination of EB and ES.