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The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked lamb meat. Thirty-six Segurena sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS , volatile compounds, and the sensory characteristics of cooked lamb meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked lamb meat samples. The cooked meat of lambs from ewes fed thyme leaves showed lower TBARS , hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.