This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life of two breeds of sheep meat.  A total of twelve sheep, six each from Balami and Ouda (two prominent breed of Sheep in Nigeria) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skinning in a completely randomized experimental design in a 2 × 3 factorial arrangement (2 breeds and 3 post-mortem processing methods). The carcass characteristics, primal cuts, physico-chemical properties, sensory and microbial counts were assessed. The results showed that Ouda breed gave the highest (p<0.05) dressing % (36.43%), preferred (p<0.05) primal cuts in rounds (15.13%), Marbling score, lipid profile (Total cholesterol, LDL), and Lipid peroxidation, Balami sheep was however rated higher (p<0.05) in juiciness, tenderness and overall acceptability. The Scalded sheep had the highest dressing % (35.45%), with preferred marbling score (5.80), and microbial counts. The scalded samples were also the lowest (p<0.05) for crude Fiber, CF, total cholesterol (276.40 mg/dL) and LDL (183.89 mg/dL). Minimal exudate loses (cooking loss and drip loss) were recorded in singeing samples and was rated highest (p<0.05) with organoleptic properties. The microbial and fungi loads increased with the storage days. Conclusively, Ouda breed and Scalding method of post-mortem dressing gave the preferred values for optimum nutrients and shelf-life of sheep meat.

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