American Lamb Jerky

American Lamb Jerky



2-3 pounds boneless leg of Shepherd’s Pride or Cedar Springs Lamb, trimmed of all fat
1/ 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


  1. Place the trimmed American lamb in the freezer for about 1 hour to make it easier to slice.
  2. Combine the remaining ingredients in a small bowl and whisk together.
  3. Remove the lamb from the freezer and thinly slice so the grain is running lengthwise.
  4. Place a layer of slices in a 9×13 dish.
  5. Brush the seasoning over the lamb slices.
  6. Continue layering the meat and brushing the seasoning on. Cover with plastic wrap and refrigerate overnight to marinate.


For dehydrator option:

  1. 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:

  1. Heat oven to 175 degrees. Use convection option if you have it.
  2. Line a baking sheet with aluminum foil and place a wire rack on top.
  3. Place the lamb slices on the rack in a single layer, do not overlap.
  4. Bake for 4 hours until dried and crispy.

American Lamb Board Recipe provided by Running to the Kitchen.

Print Friendly, PDF & Email