Lamb Jerky

Recipe by Peter J
READY IN: 6hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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").
  • Combine all marinade ingredients in a bowl, mix well and add lamb.
  • Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
  • Place foil on a lower rack in the oven to catch fat / marinade.
  • 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.
  • 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.