The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L^* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a^* value of mutton sample was less than that of 4 min treatment (P<0.05), while b^*、c^* and h^° value significantly were greater than that of 4 min treatment (P<0.05). For frying, the result of 3 min treatment processing showed that the hardness and cohesiveness significantly were less than those of 4 min and 5 min treatments (P<0.05), and the chewiness, springiness and resilience were significantly less than 5 min treatment (P<0.05), the shear force was significantly less than those of 4 min and 5 min treatments (P<0.05). The result of 3 min treatment processing showed that a^* value was significantly less than those of 5 min treatment (P<0.05), while other color parameters have no significant difference for different processing time (P>0.05). For broiling, processing at 160 ℃, the hardness, cohesiveness and resilience significantly were less than those at 180 ℃ (P<0.05), and springiness was less than that at 200 ℃ (P<0.05). 160 ℃ processing temperature the shear force significantly less than that atd 200 ℃ (P<0.05). Under the 160 ℃ processing temperature the L^* value was less than those at 180 ℃ and 200 ℃ (P<0.05), a^* and c^* values were less than those at 200 ℃ (P<0.05), while h^° value was greater than that at 200 ℃ (P<0.05), there were no significant differences for b^* value among the different processing temperature (P>0.05). Comprehensive analyses showed that Pan-frying, frying and broiling had a great influence on the eating quality of Hengshan mutton. At the temperature of 226~228 ℃, the mutton sample were Pan-fried 3 min and fried 3 min, broiled 40 min at the temperature of 160 ℃, which had higher eating quality. These results provided a theoretical basis and guidance significance for choosing the reasonable high-temperature treatment methods and processing conditions of mutton.