Variations: Add 1 teaspoon Liquid Smoke or sherry wine to the above recipe.
Trim all fat from meat and partially freeze. Cut with grain into 1/8 to ¼ inch thick slices. Be sure to cut the strips with the grain running lengthwise. This keeps the jerky from breaking easily.
Combine seasonings and sauces. Mix well. Cover the bottom of a 9-inch × 15-inch Pyrex dish with sauce. Place one layer of lamb strips in sauce. Brush on more sauce. Cover with more strips of lamb. Brush on remaining sauce. Marinate overnight.
Lay strips of marinated meat in a single layer on oven racks*. Place foil underneath to catch drips. Dry at 140° for 6 to 8 hours, until chewy as desired. Taste occasionally. Remember to leave oven door ajar while drying to allow moisture to escape.
Yield: approximately ½ pound of lamb jerky. The recipe can be double or tripled if there is room in the oven. The pieces must not overlap.
*The oven rack should be on the highest rack location in the oven. Toothpicks poked into in the ends of the lamb strips can be used to hang the lamb strips without touching the rack.
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© 1998 Ronald Florence Last modified: Thu Nov 5 12:38:52 EST 1998