Lamb Jerky Food
LAMB JERKY
A fairly standard jerky recipe but using lamb instead of beef and a few ideas I pinched from elsewhere. I thought it came out really well. Time to prepare does not include overnight marination. Makes around 250g of jerky and I put some in some Food Saver bags.
Provided by Peter J
Categories Lunch/Snacks
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
- Combine all marinade ingredients in a bowl, mix well and add lamb.
- Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
- Place foil on a lower rack in the oven to catch fat / marinade.
- Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
- Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
Nutrition Facts : Calories 305.4, Fat 25, SaturatedFat 11, Cholesterol 69.4, Sodium 786.9, Carbohydrate 3, Fiber 0.3, Sugar 1.2, Protein 16.4
STICKY JERK LAMB KEBABS
Leave the lamb to marinate for a few hours if you have time, to give these kebabs even more flavour. You can also use goat meat if you can get hold of it
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Dice the lamb steaks. Toss with the jerk paste or marinade, the lime zest and juice, honey, thyme leaves and some seasoning. Thread onto metal skewers (or soak wooden ones in water for 20 mins before using) and set aside until you're ready to cook.
- Heat a griddle pan or BBQ and cook the kebabs for 2-3 mins each side (depending on the heat) until the meat is charred but the inside still a little pink, drizzling with a little more honey as they cook. Cover with foil and rest for 5 mins, then serve in flatbread with yogurt, fresh herbs and salad.
Nutrition Facts : Calories 258 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 29 grams protein, Sodium 0.3 milligram of sodium
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