Abstract: In this study, the hind legs of Inner Mongolia sheep were used as raw materials, KCl partial salt replacement（75% NaCl+25% KCl） and 100% NaCl were used to dry marinate the lamb legs, combined with low temperature air drying, medium temperature fermentation and enhanced high temperature maturation process（the temperatures were gradually increased from 36 ℃ to 40 ℃ with a rate of 2 ℃ per day, and the relative humidity was 90%±5% and mature for 30 days） for dry-cured lamb ham preparation. The effects of salt substitution and enhanced high-temperature technology on physicochemical properties of dry-cured lamb ham were studied by measuring the moisture contents, water activity, salt contents, nitrite contents and color changes during processing, and then Gas Chromatography-Mass Spectrometry（GC-MS） was used to analyze the variation of volatile flavor substances in dry-cured lamb ham. The results showed that the trends of physicochemical indices were similar between salt substitution and salt group during the processing of lamb ham, in which KCl salt substitution could significantly reduce the contents of salt and nitrite in the final products（P＜0.05）. The overall brightness of ham in the two groups showed a downward trend, and the a*values were first decreased and then increased, while the b*values showed an overall increasing trend, indicating that the partial salt substitution of KCl could reduce the sodium contents by 25% without affecting the color of dry-cured lamb ham, which presented good sensory acceptability. The results of GC-MS showed that 25% KCl salt replacement combining high temperature enhancement could promote the formation of volatile compounds from carbohydrate and amino acid metabolism, β-lipid oxidation and esterification, significantly increase the contents of 3-methylbutyric acid, 3-methylbutyric aldehyde, alkanes, olefin and esters, and reduce the relative contents of sulfide. In general, KCl partial salt substitution could improve the flavor qualities of dry cured lamb ham.