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Lamb Jerky

5 pound Lamb Roast
1 quart water
1/2 cup vinegar
1 cup salt
1 tablespoon pepper
1 tablespoon garlic (not garlic salt) -- (1 to 2)


Slightly freeze lamb roast so it will be easier to cut into slices to prepare for cooking. Combine all ingredients: water, vinegar, salt, pepper and garlic in a pan and bring to a boil. Slice the slightly frozen lamb roast into 1/4 inch wide strips. Drop slices into boiling mixture and let cook for 5 minutes. Meat will be rubbery. Then drain strips and place strips between layers of paper towels (several on bottom and several on top) Take a rolling pin and roll across paper towels to press out the moisture.


In a 200 degree oven, lay pressed strips directly on oven rack, careful not to let them touch or they'll stick together. Leave oven door ajar slightly to let moisture escape. Cook for about 1 1/2 hours.


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