Abstract: This study was conducted to evaluate and compare the mutton quality of Gobi sheep and Qahar sheep raised under natural grazing conditions. The slaughter performance as well as the physical indicators and nutritional components of the triceps brachii, longissimus dorsi and biceps femoris of the 12-month-old Gobi sheep and Qahar sheep were determined and statistically compared. The results showed that Qahar sheep had significantly （P<0.05） higher live weight and carcass weight compared to Gobi sheep, while Gobi sheep had significantly （P<0.05） higher slaughter rate; higher L^* and a^* values were observed in Qahar sheep meat, the cooked meat rate of Qahar sheep ranged from 39.59% to 45.94%, and Qahar sheep meat had better performance in color and luster as well as water retention property; Gobi sheep meat was tender and soft, with the shear force of 7.16-8.47 N; the protein content of Gobi sheep meat and Qahar sheep meat were 17.63%-19.54% and 17.18%-18.77%, respectively, and the total amino acids content were 70.73%-75.98% and 67.29%-70.86%, respectively. In conclusion, the meat nutritional value of Gobi sheep is slightly better than that of Qahar sheep.

Key words: natural grazing, Gobi sheep, Qahar sheep, mutton quality