Abstract: The objective of the present study was to evaluate the meat quality of Awang sheep reared under the plateau environment and to compare their meat quality with other indigenous sheep landraces in Tibet. The indicators associated with meat quality of Awang sheep were determined in field and laboratory, and the normal nutritional components and amino acid content were compared with Duoma sheep. The results showed that the contents of 8 kinds of essential amino acids in Awang sheep meat were generally higher, the average value of total content of amino acids was 20.68 g/100 g; the total contents of essential amino acids and non-essential amino acids were 8.75 g/100 g and 11.93 g/100 g, respectively, accounting for 42.31%and 57.69% of the total content of amino acids, respectively; the contents of protein, cholesterol, moisture and fat in Awang sheep meat were 22.01%, 30.81 mg/100 g, 73.03%, and 3.19 g/100 g, respectively, and the minerals content was also rich.