Abstract: The paper studied that different secondary sterilization methods(microwave sterilization,pasteurization,heat sterilization) worked on the quality of vacuum packaged roast lamb. The results showed that the preservation of vacuum packaged and secondary sterilized roast lamb was better than blank group. The microwave sterilization had lower water levels and tighter muscle tissues than other sterilizations,so that the products retained good eating quality. There were no significant changing in protein and fat between different sterilization methods(p>0.05). During storage TVB-N value presented the trend of increasing and TBA value fluctuated.Pasteurization had highest total number of bacterial colonies,so it was easy to corrupt. Heat sterilization had lowest total number of bacterial colonies but lower hardness and loose. In summary,microwave sterilization technique was a suitable sterilization method for vacuum packaged roast lamb.