Paired halves of 32 lamb carcasses were either electrically stimulated (ES) or not (NES), then assigned to one of the following treatments:(1) hot-boned, cooked prerigor, frozen and reheated (HEPRC); (2) conventionally chilled and boned, cooked, frozen and reheated (CB-ARC); (3) hot-boned, frozen and cooked (HB); and (4) coldboned, frozen and cooked (CB). Electrical stimulation lowered (P < 0.05) peak force (PF) of chops from CB-ARC, HB and CB treatments. Nonstimulated HB-PRC chops had a lower (P < 0.05) PF than ES, HB-PRC chops. Lower (P < 0.05) compression values were noted for HEPRC and CB-ARC chops than for HB and CB chops. Electrical stimulation reduced (P < 0.05) PF regardless of cooking method. Chops cooked in the microwave had lower (P < 0.05) work values than chops cooked in the convection oven.