Lamb Jerky
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5 from 7 votes

Homemade Lamb Jerky Recipe

With just a few simple ingredients you can make your own flavoursome lamb jerky at home. Perfect for a post-workout snack.
Prep Time10 mins
Curing & Drying1 d 12 hrs
Course: Snack
Cuisine: South American
Servings: 4 people
Calories: 75kcal
Author: Elizabeth


Flavourings (optional)

  • chilli flakes
  • lime
  • cracked rainbow pepper
  • mixed herbs
  • Jerk seasoning
  • Indonesian long pepper
  • caraway


  • Pop the trimmed lamb in a bag with just enough cure to rub in all over the lamb.
  • If you have a vacuum packer then you can Vacpack them but if not, just tie the lamb up in the bag as tight as possible and leave it in the fridge for at least 24 hours.
  • Take out of the fridge and cut into the middle of the largest part of the lamb. If the meat isn't all a vibrant pink colour then you should need to leave it to cure longer.
  • This is where you need to choose a flavour from above most of them are easy though, just place your ingredients on a plate or a cutting board and then roll the lamb in it getting an even covering.
  •  Place the cured, seasoned lamb in a single layer in the dehydrator and leave overnight to dry.
  • 12 hours later: take one piece out and see if it will snap on the grain of the meat. If it does it is ready. If it bends, leave it for another hour and check again.
  • Remove the lamb jerky from the dehydrator and let cool for an hour. Cut into slices and enjoy!



How many Weight Watchers Points are there in lamb jerky?

There are 2 Smart Points per serving of this jerky recipe.


Calories: 75kcal | Carbohydrates: 1g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 423mg | Potassium: 138mg | Sugar: 1g | Calcium: 6mg | Iron: 1mg