Lamb is a food that does not belong to the category of medicinal food and does not have the properties of herbs (i.e., warm, hot, cold, etc.), but it can provide the body with nutrients such as proteins and fats. The main nutrients in lamb include protein, fat, iron, copper, vitamin B₁₂, choline, and many essential amino acids. Among them, the energy is 203 kcal/100g (average value), which can replenish energy and nutrients for the body when consumed in moderation. Vitamin B₁₂ rich in lamb helps the body’s protein metabolism and utilization, preventing the occurrence of nutritional megaloblastic anemia. In addition, the lysine content of lamb is 16.05 mg/100 g. It also contains essential amino acids such as phenylalanine and valine. Moderate consumption of mutton can supplement the body with essential amino acids, which is conducive to maintaining the normal physiological function of the body. Although mutton is good, overconsumption may cause calorie accumulation and excessive digestive load, which is easy to cause discomfort, so overconsumption is not recommended. Those who are allergic to mutton should not consume mutton.