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This study was conducted to examine the effect of different cooking methods such as; boiling, oil roasting, direct roasting, oven cooking and microwave cooking on Sensory evaluation of red meat of beef, goats, camels and sheep The four samples were obtained from Omdurman slaughter. The sensory evaluations such as; taste, odour, general appearance were conducted after cooking treatments for the above four samples with the fifth cooking methods (boiling, oil roasting, direct roasting, oven cooking and microwave) The results showed that the Sensory evaluation tests resulted in that microwave and oven red goat meat was the best one in taste, odour, juiciness and general appearance