Lamb Jerky



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


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 9×13 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.

RecipesSarah Masci