This paper aimed to investigate the fat changes in different parts of Hazake sheep from Xingjiang by solvent extraction, and analyze the fatty acid composition by GC/MS. The results showed that the sequence of fat extraction was 37 oC (solid fat), 17 oC (solid fat), 2 oC (solid fat) and 2 oC (liquid fat). The melting point decreased (p<0.05) and the iodine value increased (p<0.05). Similar changes of fatty acid content in tail fat, perirenal fat and omentum fat were found. Compared to raw fat, the content of saturated fatty acid (SFA) in the extracted fraction decreased first and then increased. The change trend of unsaturated fatty acid (UFA) was opposite to that of SFA . The fatty acids that changed more obviously in SFA were palmitic acid (C16:0) and stearic acid (C18:0), while in UFA, the fatty acid was oleic acid (C18:1n-9c). In conclusion, whether the content of unsaturated fatty acids or the value of n-6/n-3, the edible value of liquid fat of Kazak sheep tail (using the solvent extraction,2 oC ) was better than others. It could be used as a potential substitute for commercial salad oil due to its characteristics of low melting point (16.67 ℃~17.07 oC) and high unsaturated fatty acids (58.13%~59.65%).