This study investigated the efficacy of superheated steam in reducing the bacteria in prepared French rib lamb chops at different temperatures (180℃ and 300℃) and different treatment times (0,5, 30,5, 60s). The results showed that the total number of bacteria in the prepared lamb decreased rapidly after treated with superheated steam for 30s, and the total bacterial count decreased by nearly 3 orders of log units. There was no significant difference in the effect of reducing bacteria between treatment with superheated steam at 300℃ and at 180℃ (p>0.05). Compare to the control, superheated steam treatment did significantly increase the lightness value (L*) and decrease the red value (a*) of the prepared lamb surface, and superheated steam treated over 30s significantly (p<0.05) increased the yellowness value (b*). The total number of bacteria was more than 7lg(CFU/g) when the prepared lamb treated with superheated steam was stored for 21 days. After stored for 14 days in vacuum packed samples, the total bacterial count of prepared lamb treated with superheated steam at 180℃, 60s or 300℃, 30s was about 6lg(CFU/g). While the total bacterial count of prepared lamb treated with superheated steam at 300℃, 45s was 5.66lg(CFU/g). After 21 days storage, Hafnia-Obesumbacterium, Carnobacterium, Lactococcus, unclassified_f_Enterobacteriaceae, Serratia, Lactobacillus, Brochothrix, and Vagoco-ccus were the dominant bacteria of prepared lamb, and no significant difference was observed among different superheated steam treatments (p>0.05). In conclusion, the superheated steam at 180℃, 60s or at 300℃, 45s has a good effect on reducing the bacteria in prepared lamb, which could provide a data support for processing prepared meat products.