Abstract: The aim of the study was to investigate the difference of the sensory quality of smoked lamb between varieties and parts,and to provide theoretical support for mutton processing. The sensory attributes of 10 breeds of lamb topside and longissimus were determined after smoking,and the date were processed by variance(ANOVA),correlation analysis(CA)and Hierarchy process(AHP). The results indicated that the topside and longissimus muscles of Yanchi Tan lamb had the highest overall acceptability scores. The difference of sensory quality scores of topside muscles from different varieties of lamb was larger than that of the longissimus muscles. The scores of sensory quality between topside and longissimus muscles from one variety of lamb had no significant difference(p>0.05). Finally,the appearance and juice were selected as the main indexes for sensory quality of smoked mutton,and the sensory evaluation model of smoked mutton was obained:The total points=0.596Appearance+0.633Juice-1.487(R²=0.811). The results not only provided theoretical basis and technical support for lamb processsing but also provided technical reference for consumers reasoningly choose smoked lamb.