To investigate the effects of different cuts of Chahar mutton on the quality of Inner Mongolian hand-grabbed mutton, the physicochemical properties, nutritional composition, and texture characteristics of both raw meat and prepared hand-grabbed mutton from the hind leg, backbone, and ribs were analyzed. Sensory evaluation, electronic nose analysis, gas chromatographymass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were performed to identify key volatile flavor compounds. The hind leg exhibited the highest protein content (23.73%) and moisture content (70.61%) among the three cuts, whereas its fat content was relatively low. Hand-grabbed mutton prepared from the rib cut showed a lower shear force than the other cuts and displayed better color characteristics, with an L* value of 36.6. After processing into hand-grabbed mutton, brightness, yellowness, and pH values increased, whereas redness decreased. The electronic nose effectively differentiated the volatile profiles of hand-grabbed mutton from the three cuts. A total of 65 volatile compounds were identified in hand-grabbed meat using GC-MS, including nine key flavor compounds. Hand-grabbed ribs exhibited the best flavor quality, showing the highest sensory evaluation scores and the highest contents of aldehydes and alcohols. In contrast, hand-grabbed backbone meat contained the highest levels of esters and ketones. Overall, sensory evaluation indicated that ribs provided the best tenderness and flavor, while hind legs exhibited superior texture. These findings provide data support for understanding the quality and flavor characteristics of different cuts of Chahar hand-grabbed mutton after cooking and processing.