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    You are in: Home / Australian / Lamb Jerky Recipe
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    Lamb Jerky

    Lamb Jerky. Photo by Peter J

    1/1 Photo of Lamb Jerky

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Peter J's Note:

    A fairly standard jerky recipe but using lamb instead of beef and a few ideas I pinched from elsewhere. I thought it came out really well. Time to prepare does not include overnight marination. Makes around 250g of jerky and I put some in some Food Saver bags.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
    2. 2
      Combine all marinade ingredients in a bowl, mix well and add lamb.
    3. 3
      Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
    4. 4
      Place foil on a lower rack in the oven to catch fat / marinade.
    5. 5
      Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
    6. 6
      Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

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    Nutritional Facts for Lamb Jerky

    Serving Size: 1 (112 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 305.4
     
    Calories from Fat 225
    73%
    Total Fat 25.0 g
    38%
    Saturated Fat 11.0 g
    55%
    Cholesterol 69.3 mg
    23%
    Sodium 786.9 mg
    32%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.2 g
    4%
    Protein 16.4 g
    32%

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