Although there is quite available research on modified atmosphere technology applied for red meat, studies involving lamb meat, particularly for Santa Inês breed, typically from Brazil, are scarce. In addition, it is important to consider the current scenario in this country, which shows a continuous request for high quality lamb meat products. Today, a great part of the market is subjected to frozen cuts imported from other countries, mainly from Uruguay. For this reason it is imperative to develop and apply technologies to attend to the outstanding national demand for premiumcuts of refrigerated lamb meat. Considering the arguments above the aim of the present study was to apply MAP technology using different gas compositions (vacuum, pure CO2 or CO2 in combination with O2) to increase lamb meat stability when stored under refrigeration.