The study aimed to explore the effect of cumin on flavor and protein oxidation of roasted lamb patties at different roasting time (10, 15 and 20 min). The results showed that the addition of cumin and then the reduction of aldehydes and the increase in the content of esters and heterocyclic flavor compounds in roasted lamb patties effectively improved the ester and roasted flavors of roasted lamb patties, suppressed the fishy and bloody flavors, and improved the overall acceptability to consumers. The carbonyl content of the cumin group was significantly lower than that of the blank group, and the total sulfhydryl and active sulfhydryl contents were significantly increased. A total of 16 amino acids were detected in the roasted lamb patties, and the amino acid content of the cumin group was higher than that of the blank group, with the highest content of glutamic acid reaching 7.21% of meat in the cumin group at 20 min of roasting. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that the cumin group had a lower loss of myosin heavy chain and light chain. Therefore, the addition of cumin to roasted lamb not only increased its ester flavor, umami, and characteristic cumin flavor, but also reduced the degree of protein oxidation in the roasted lamb. The results of this study may provide valuable reference data for the flavoring and antioxidant effects of cumin in meat processing.