Lamb and vinegar can be eaten together. In daily life, vinegar is used when eating mutton hot pot and mutton dumplings. Eating mutton with vinegar can relieve grease and reduce the stink of mutton. Mutton is rich in high quality protein, its content is about 20%, which contains the eight essential amino acids necessary for the human body, high absorption rate. At the same time contains fat, calcium, iron and other nutrients, moderate consumption of lamb can add enough calories and protein. Vinegar contains acetic acid, lactic acid and other organic acids, which contains the most acetic acid, accounting for about 5% -20%, but also contains traces of protein, amino acids, fat, calcium, phosphorus, iron and other substances, adding a little vinegar in daily cooking can enhance the taste of the dish, promote human appetite, and reduce the smell of meat. Suffering from gastrointestinal diseases, gout people are not recommended to eat too much lamb, gastroesophageal reflux, gastric ulcers, etc. is not recommended to eat vinegar. Normal people should not eat too much of both together, otherwise it may lead to nutritional imbalance.