The invention discloses a lamb hotpot condiment. The lamb hotpot condiment comprises the following components in percentage by weight: 0.8 percent of codonopsis pilosula, 0.8 percent of angelica sinensis, 0.8 percent of chicken essence, 0.5 percent of white sugar, 0.5 percent of black pepper, 0.5 percent of cumin, 0.5 percent of foeniculum vulgare, 0.5 percent of monosodium glutamate, 0.5 percent of fructus amomi, 0.5 percent of longan, 0.5 percent of black cardamom, 0.5 percent of cardamom, 0.5 percent of clove, 0.5 percent of pepper, 0.5 percent of red dates, 0.5 percent of Sichuan pepper, 0.5 percent of lycium barbarum, 0.5 percent of illicium verum, 0.5 percent of cinnamon, 0.5 percent of green onion, 0.6 percent of ginger, 0.4 percent of alpinia officinarum hance, 0.3 percent of angelica dahurica, 0.28 percent of bay leaves, 0.02 percent of sesame, 2.0 percent of bean paste, 2.5 percent of salt black bean, 2 percent of butter, 1.5 percent of chili, 1.5 percent of salad oil, 7 percent of beef bone, 3.5 percent of hen, 2.5 percent of salt and 65 percent of pure water. The lamb hotpot condiment looks good, smells good, tastes good, is rich in nutrition and easy to use, and has a nourishing function. Through freezing and refrigerating processes, the lamb hotpot condiment is good in preservation effect, does not contain any food additives and preservatives, and is real green food.