Lamb and beef are both meats, and the body digests both with approximately equal difficulty under the same circumstances. The body’s digestion of meat is mainly realized through digestion and absorption in the mouth, stomach and intestines. Initial digestion is accomplished in the mouth primarily through physical chewing and the action of enzymes in the saliva. Food through swallowing through the esophagus into the stomach, the stomach there is a large amount of gastric juice (gastric acid and a variety of digestive enzymes) to further break down the food, and throughout the stomach through the movement of the stomach to complete the digestion of the intestinal tract. In the intestines (especially the small intestine) under the action of a variety of digestive enzymes and intestinal movement to basically complete digestion, absorption. In addition, the degree of digestion of lamb and beef by the body is also affected by the cooking method, the amount of food, the type of side dishes, the degree of chewing and other factors. If the patient is dyspeptic at a time should not carry too much meat food, if necessary, need to assist the use of digestive enzyme preparations, if any discomfort in time to consult the doctor.