You can eat lamb with fever, but you need to pay attention to proper intake to avoid aggravating the burden on the digestive tract and triggering indigestion. According to the nutritional composition query per 100g edible lamb contains 203 kcal energy, 19g protein, 14.1g fat, and at the same time contains 2.31ug of vitamin B12, 69.3mg of vitamin B4, of which lysine has the best content. Therefore it is relatively rich in nutrients and has some nutritional value. Fever is often triggered by systemic diseases and exogenous infections. During fever, the body needs enough heat to maintain life activities, and high-quality proteins, lipids and vitamins help to enhance the body’s immunity. Therefore, people with fever can consume mutton to meet their calorie and nutrient needs. Fever patients due to the pepsin, lipase and other activities by the temperature of the impact of the digestive capacity is limited, so the intake of lamb need to be limited to avoid indigestion occurs.