The invention discloses a steeping solution for removing the smell of mutton. The steeping solution is prepared from rice vinegar, sesame oil, white granulated sugar, edible salt, natural mixed spice, moringa oleifera enzymatic hydrolysate, soy sauce, egg white and blend oil. According to the steeping solution, the moringa oleifera enzymatic hydrolysate is creatively added, the smell of mutton can be completely eliminated as long as mutton is steeped for 10-20 min at the room temperature, and mutton processed products can meet the edible demands of more consumers. Mutton steeped with the steeping solution is fresh, tender, crisp and loose in texture, and finer and smoother in taste, has the various effects of easing middle-Jiao and tonifying Qi, nourishing the spleen and the stomach, tonifying deficiency and prompting sthenia, strengthening the bones and muscles and the like, and also has the special effects of preventing high blood pressure, preventing diabetes and the like.