The work aims to study the effects of pH on emulsifying properties of lamb myofibrillar protein under different sodium concentration to provide theoretical reference for the research and development of low-salt meat products. The lamb myofibrillar protein was mixed with vegetable oil evenly to obtain the emulsion. The effects of pH on emulsifying activity index, emulsifying stability index, creaming index, viscosity, microstructure, particle size and Zeta potential of lamb myofibrillar protein were studied under high sodium concentration (0.6 mol/L NaCl) and low sodium concentration (0.3 mol/L NaCl) conditions. The emulsifying activity index and viscosity of myofibrillar protein emulsion firstly decreased and then increased with the increase of pH (P<0.05) under both high and low sodium concentration conditions. From the analysis on emulsifying stability index, creaming index and Zeta potential, the stability of emulsion system increased significantly with the increase of pH (P<0.05). From the analysis results of apparent index, microstructure and particle size distribution, the emulsification state of myofibrillar protein emulsion under low sodium concentration condition (pH=8.0) was similar to that under high sodium concentration condition (pH=7.0~8.0). A higher pH can be selected under the low sodium concentration condition to improve the emulsifying properties of lamb myofibrillar protein.