Lamb Jerky Food

LAMB JERKY

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.

STICKY JERK LAMB KEBABS

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.