1/1 Photo of Lamb Jerky
6 hrs 20 mins
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.
My Private Note
Units: US | Metric
- 1Cut 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").
- 2Combine all marinade ingredients in a bowl, mix well and add lamb.
- 3Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
- 4Place foil on a lower rack in the oven to catch fat / marinade.
- 5Put 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.
- 6Cook 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
- Total Fat 25.0 g
- Saturated Fat 11.0 g
- Cholesterol 69.3 mg
- Sodium 786.9 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 0.2 g
- Sugars 1.2 g
- Protein 16.4 g