Abstract: The carcass characteristics,edible quality and fatty acid composition were measured to analyze the quality characteristics of 22 Bamei sheep(Ovis aries)from the perspective of gender. The results showed that the carcass weight,carcass length,carcass deep and loin eye area of rams were significantly higher than that of ewes(P<0.05). The tenderness and cooked meat percentage of ewes were significantly higher than that of rams(P<0.05),while the L^* of meat in rams was higher in ewes(P<0.05). The results of the electronic tongue showed that the salty and umami of Bamei sheep were stronger than other tastes. The main volatile flavors in the muscles of Bamei sheep were 3-hydroxy-2-butanone,2,3-octanedione,1-octen-3-ol,hexanal,caproic acid,heptanoic acid and octanoic acid. The content of 2,3-octanedione and decanoic acid in rams was significantly higher than that in ewes(P<0.05). The content of 3-hydroxy-2-butanone and benzaldehyde in ewes was significantly higher than that in rams(P<0.05). The content of oleic acid and eicosadienoic acid in rams was significantly higher than that in ewes(P<0.05). The content of palmitic acid and oleic acid in ewes was significantly higher than that in rams(P<0.05). The ratio of polyunsaturated fatty acids to saturated fatty acids(P/S)in rams was higher than in ewes. In general,the carcass quality and the nutritional value of fatty acids of rams were better those of ewes,the edible quality of ewes was better than that of rams.