Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e. formation of polyaromatic hydrocarbons, heterocyclic aromatic amines and acrylamides. These harmful compounds are produced through protein aggregation (protein increased with loss of water), lipid degradation (lipid breakdown due to cooking), oxidation (radicals formation due to heat and oxygen combination), and the Maillard reaction (reaction between sugars and amino acids). This review focuses on: 1) the use of modern cooking technologies to reduce the generation of hazardous compounds by a) applying low temperature cooking with minimum contact with the meat; b) faster cooking, with the added benefits of minimum nutritional losses and less energy consumption 2) the adoption of natural plant sources as extracts to: a) inhibit lipid oxidation; b) improve the stability of meat products to limit the generation of hazardous compounds.

羊肉采用不同的方法烹制，有助于赋予其良好的口感，风味和香气，还可以改善营养质量并确保食品安全。然而，传统方法还引起一些潜在的健康危害，即形成多环芳烃，杂环芳族胺和丙烯酰胺。这些有害化合物是通过蛋白质聚集（蛋白质随着水分的流失而增加），脂质降解（由于蒸煮而使脂质分解），氧化（由于热和氧的结合而形成自由基而产生）和美拉德反应（糖和氨基酸之间的反应）产生的）。这篇综述的重点是：1）使用现代烹饪技术来减少有害化合物的产生，方法是：a）进行低温烹饪并尽量减少与肉的接触；b）煮得更快，具有最小的营养损失和更少的能源消耗的额外好处2）采用天然植物来源作为提取物以：a）抑制脂质氧化；b）提高肉制品的稳定性，以限制有害化合物的产生。