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4.50
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Lamb Jerky
This lamb jerky is seasoned with oregano, soy sauce, worcestershire, garlic and onion, a great alternative to beef and perfect for healthy snacking.
Prep Time
13
hours
hrs
Cook Time
6
hours
hrs
Total Time
19
hours
hrs
Course:
Snacks
Cuisine:
American
Keyword:
lamb jerky
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2-3
pounds
boneless leg of American lamb
trimmed of all fat
1/3
cup
low sodium soy sauce
3
tablespoons
worcestershire sauce
1 1/2
teaspoons
onion powder
1
teaspoon
garlic powder
1
tablespoon
oregano
1/2
teaspoon
freshly ground black pepper
Instructions
Place the trimmed American lamb in the freezer for about 1 hour to make it easier to slice.
Combine the remaining ingredients in a small bowl and whisk together.
Remove the lamb from the freezer and thinly slice so the grain is running lengthwise.
Place a layer of slices in a 9x13 dish.
Brush the seasoning over the lamb slices.
Continue layering the meat and brushing the seasoning on. Cover with plastic wrap and refrigerate overnight to marinate.
For dehydrator option:
Place the marinated lamb slices on racks of a
dehydrator
and dehydrate at 145 degrees for 6 hours until dried and crispy.
For oven option:
Heat oven to 175 degrees. Use convection option if you have it.
Line a baking sheet with aluminum foil and place a wire rack on top.
Place the lamb slices on the rack in a single layer, do not overlap.
Bake for 4 hours until dried and crispy.
Nutrition
Serving:
1
SERVING
|
Calories:
243
kcal
|
Carbohydrates:
4
g
|
Protein:
20
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
73
mg
|
Sodium:
644
mg
|
Fiber:
1
g
|
Sugar:
1
g