1. Rib: Rib is the best part of the whole sheep. It is very long, contains more gravy and fat, and tastes fresh and juicy.

2. Waist: The waist is the tightest part of meat, which is rich in protein and nutrients, but it needs to be sliced or diced and cooked.

3. Shoulder and neck: The mutton in the shoulder and neck position is softer and more juicy, with rich meat flavor, suitable for cooking methods such as barbecue and stew.

4. Leg meat: Leg meat is the part with the lowest fat content in mutton, with high nutritional value and soft and chewy meat, which is suitable for stew.

In short, different parts of mutton have different tastes and nutrients, so the choice of cooking methods and eating parts needs to be based on personal preferences and needs.