Abstract: The production process of low temperature meats of traditional steamed lamb was studied by the application of Hurdle technology. Firstly, according to the previous studies the raw material acceptance, sterilization, the secondary sterilization and the product storage method, were confirmed to be the key control points.Secondly, the Hurdle technology was applied, and it was determined that the preservation hurdle factors were: the bacteria of row meat reducing, sterilization process, the secondary sterilization method and the way of products storage.And then orthogonal experiments were designed respectively to optimize these hurdle factors.The results showed that the sterile room should be exposed under the UV for 45 min, the bacteria of row meat was reduced by spraying 2mL alcohol per 100 g and exposed under the UV for 20min; the optimal sterilization process:the lamb was pickled 15 min and steamed 50 min with 2% salt and 1% sugar was added; the optimal method of secondary sterilization: after secondary sterilization 30 minutes under 80~85℃, the product was stored under 4℃.Under the combination, the shelf life of product could achieve at least 6 months on the premise of guaranteeing the quality, texture properties and nutrition.