This paper aims to study the effect of short-time heat treatment on eating quality of lamb meat, explore suitable conditions of short-time heat treatment, so as to provide scientific basis for short-time heat processing of meat. Lamb longissimus dorsi muscle was used as raw materials, the effects of different final temperatures of short-time heat treatment on cooking loss, texture characteristics, shear force, color, microstructure and sensory quality of meat samples were analyzed. During the process of short-time heat treatment, cooking loss with the temperature increasing showed a trend of significant increase (P<0.05), and that the hardness, chewiness, and shear force along with the rising temperature showed two increasing stages (P<0.05). When the final heating temperature was higher than 80 ℃, the color and micro structure of lamb meat showed obvious cooked state, and obtained higher sensory scores. In conclusion, compared with long-time heat treatment, short-time heat treatment with a final heating temperature higher than 80 °C can give the lamb meat better eating quality.