Mutton is a kind of meat with high protein and low fat, which is suitable for men, women and children. It has obvious physical fitness effect and is known as the "king of meat". However, goat meat is different from sheep meat. According to the determination, sheep meat contains 12.6% ~ 15.2% protein and 6.6% ~ 13.1% fat. The protein content of goat mutton is 2.65%, and the fat content is 4.3%, especially the cholesterol content (29mg/1g fat) in goat mutton is the lowest among all kinds of meat, so it is an ideal meat for people who avoid eating high cholesterol. Therefore, it is very important to distinguish sheep meat from goat meat. So how to identify goat meat and sheep meat in a simple way? We can distinguish two kinds of mutton from sensory indexes such as muscle, fat and smell and simple experiments. In terms of sensory indicators, sheep meat is dark red, muscle fibers are thin and short, and muscle filaments are not visible on the section; Goat mutton is red or brownish red, with thick and long muscle fibers, which can be distinguished by muscle filaments, and the muscles are slack and do not stick to hands. Sheep fat is white or yellowish, hard and sticky; Goat fat is pure white, hard and brittle, and easy to break into pieces. Sheep meat has a strong smell, but it is not heavy, while goat meat has a strong smell. Sheep meat and broth have a special flavor, and only adding salt when stewing meat is very fragrant; Goat mutton, no matter what kind of seasoning and how much it is added, has no smell when eaten, but it has no fragrance. In the experiment, we can take a little fat from the mutton to be detected, melt it with fire, and drop the melted fat into a beaker filled with warm water of about 27℃. If it condenses into fat drops and moves with Shui Piao, it proves that the meat to be tested is goat meat; If the fat drops are scattered, it is proved that the meat to be tested is sheep meat.