In this study， the influence of Allium monogolium Regel and Lactobacillus plantarum X3-2B on the N-nitrosamines was investigated， meanwhile， the physicochemical properties and nitrite content of fermented dry mutton were also studied. The results showed that the accumulation of N-nitrosamines （N-nitrosodimethylamine， N-nitrosomorpholine， N-nitrosodiethylamine， N-nitrosomorpholine， N-nitroso-di-n-propylamine， N-nitrosopiperidine， N-nitrosodi-n-butylamine） could be inhibited by adding Allium monogolium Regel and Lactobacillus plantarum X3-2B together better than adding alone. In addition， the decrease of pH and aw were promote， the growth of pathogenic bacteria and spoilage bacteria were reduced， the stability of fermented dried mutton was increased. Adding Allium monogolium Regel and Lactobacillus plantarum X3-2B together could also reduce nitrite residue， improve the colour and lustre of fermented dried mutton.