Delicious and Savory Lamb Jerky Recipe

Picture this: you’re outdoors, surrounded by lush forests and towering mountains with the sounds of nature enveloping your senses. You take a bite of a savory snack that transports you to a place of pure bliss. That’s the magic of lamb jerky.

As a home chef who loves throwing parties, I’m constantly searching for new ways to impress my guests with unique and delicious cuisine. After years of experimentation, I’ve developed the ultimate recipe for lamb jerky that is guaranteed to be the star of any party.

If you’re new to the world of jerky, don’t worry! Lamb jerky is one of the easiest meats to prepare and make into jerky. Plus, with the right combination of spices and marinades, it can become an elevated snack that’ll leave your taste buds singing.

But why lamb jerky specifically? For starters, lamb meat is packed full of flavor that’ll have you reaching for handfuls in no time. Additionally, it’s a great alternative to other meat jerkies like beef or venison. Lamb meat contains gut-friendly nutrients and is leaner than beef which makes it an ideal choice for those watching their caloric intake.

So trust me when I say that once you try this homemade lamb jerky recipe, you’ll never go back to regular beef jerky again! It’s perfect for snacking on-the-go or as a unique addition to your next outdoor adventure.

Why You’ll Love This Recipe

Lamb Jerky
Lamb Jerky

Are you looking for a savory and delicious snack that’s easy to make and packed with protein? If so, then you’re in for a treat! I present to you the lamb jerky recipe, the perfect snack for your next party or a quick bite on-the-go.

But why will you love this recipe so much? Well, let me tell you. First of all, the ingredients used to make this jerky are simple and pantry-friendly. You probably already have most of them in your kitchen. The combination of celery seed, chili powder, salt, onion powder, garlic powder, ground black pepper, Worcestershire sauce, and soy sauce gives a unique flavor to the lamb meat that is beyond words.

Furthermore, lamb fillets used in this recipe are American-grown and trimmed of all its fat to give it the perfect health quotient. These cuts have been specially chosen to make sure your jerky has full flavor and texture.

But wait, there’s more! Making lamb jerky provides an excellent opportunity for gut health as the protein amount helps keep you full and satisfied for longer periods of time. Plus, it can reduce snacking on unhealthy treats by keeping you energized all day long.

So, if you’re looking for an outstanding savory snack that’s packed with flavor, filled with protein and easy on the gut – lamb jerky is waiting for your taste buds.

Ingredient List

 Satisfy your snack cravings with homemade lamb jerky!
Satisfy your snack cravings with homemade lamb jerky!

Here are the ingredients you need to make homemade Lamb Jerky Recipe:

  • 2/3 cup of low-sodium soy sauce
  • 1/3 cup of Worcestershire sauce
  • 1/3 cup of water
  • 1 teaspoon of celery seed
  • 3 pounds of boneless leg American Lamb trimmed of fat
  • 1/2 teaspoon of chili powder
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of ground black pepper

From the above, you’ll make a savory marinade for your lamb meat. Try using grass-fed lamb meat, which is leaner and more flavorful than grain-fed. You can find it at most large grocery stores, or even order it online from specialty retailers. Using fresh, quality ingredients will ensure you get the best-tasting jerky possible.

The Recipe How-To

 Thick, juicy and full of flavor, this lamb jerky is a game-changer.
Thick, juicy and full of flavor, this lamb jerky is a game-changer.

Now that you have all of your ingredients out, it’s time to put them to use and make your own Lamb Jerky! Here’s how to make it:

Prep the Lamb

  • Trim the lamb fillets of any excess fat or gristle using a sharp knife.
  • Slice the lamb meat into thin strips.
  • Put meat strips into a large bowl.

Make the Jerky Sauce

  • In a medium mixing bowl, combine soy sauce, Worcestershire sauce, chili powder, garlic powder, onion powder, celery seed, black pepper, and salt.
  • Mix well until all ingredients are evenly combined.

Marinate the Meat

  • Pour the marinade over the sliced lamb in the bowl.
  • Use your hands or tongs to mix and coat the meat strips evenly with the marinade.
  • Cover with plastic wrap or lid and marinate for at least 4 hours (or overnight) in refrigerator. The longer it marinates, the more flavorful it becomes.

Dehydrate the Jerky

  • Preheat oven to 160ºF (or lowest setting).
  • Strain and discard excess marinade from meat strips.
  • Line baking sheets with parchment paper on bottom.
  • Place meat strips on baking sheets leaving some space between each strip.
  • Bake for approximately 4 hours until jerky is dry but still chewy. Monitor closely toward end of cooking time to avoid burning.

Let Cool and Store

  • Remove baking sheets from oven and let cool completely before transferring jerky into an airtight container.

That’s it! You’ve made your own homemade lamb jerky. It’s perfect for snacking on during hiking trips or as an appetizer at your next party!

Substitutions and Variations

 Picture-perfect lamb jerky with a complex blend of spices.
Picture-perfect lamb jerky with a complex blend of spices.

As much as I love this lamb jerky recipe, I understand that not everyone has access to lamb fillets or may want to switch things up a bit. So here are some easy substitutions and variations you can make:

– Beef: If you don’t have access to lamb fillets, beef is a great alternative. Use the same amount of boneless beef and follow the recipe exactly as written. You’ll end up with delicious beef jerky instead of lamb.

– Grass-fed meat: For a healthier option, use grass-fed beef or lamb instead of conventionally raised meat. Not only is it better for the animals, but it’s also better for gut health.

– Venison: If you’re feeling adventurous, try using venison instead of lamb or beef. It has a gamey flavor that pairs well with the savory sauce and spices in this recipe.

– Dog treats: This recipe can easily be adapted to make homemade dog treats. Simply omit the onion and garlic powder and use low-sodium soy sauce and worcestershire sauce. You can use any type of ground meat (such as beef, lamb, or goat) or even grind up dog food to create a unique treat for your furry friend. Purina Waggin’ Train Lamb Jerky is a popular brand of dog treats that uses almost identical ingredients to this lamb jerky recipe.

– Classic lamb jerky: If you prefer a classic seasoning blend for your jerky, simply omit the chili powder and black pepper and use only celery seed, salt, onion powder, and garlic powder.

Don’t be afraid to get creative with your jerky recipes! The possibilities are endless when it comes to experimenting with different types of meat and seasonings. Just remember to follow food safety guidelines when making jerky at home and always keep an eye on the oven or dehydrator while it’s running.

Serving and Pairing

 Treat your taste buds to a delicious and nutritious snack with lamb jerky.
Treat your taste buds to a delicious and nutritious snack with lamb jerky.

Now that you’ve made your delicious lamb jerky, it’s time to think about how to serve and pair it. Lamb jerky is a versatile snack that can be enjoyed any time of day, whether it’s as an afternoon pick-me-up, a pre-dinner appetizer, or a late-night indulgence.

One option is to serve the lamb jerky on its own as a protein-packed snack. You can package it in airtight containers or bags for easy storage and transport. It also makes for a great addition to your hiking or camping gear as a quick and satisfying energy boost.

Another great way to enjoy lamb jerky is by incorporating it into your cooking. You could add it to salads for an extra crunch or chop it up and use it in sandwiches and wraps for added flavor and texture. The possibilities are endless!

But what should you pair with your lamb jerky? If you’re looking for something refreshing, try pairing it with fresh fruits such as sliced apples or grapes. The sweetness of the fruit pairs perfectly with the savory flavors of the jerky.

If you’re looking for something more substantial, try pairing the lamb jerky with cheese and crackers or bread. The rich flavors of the cheese and the crispy texture of the crackers or bread will complement the saltiness of the jerky perfectly.

For those who prefer drinks, a cold beer or a glass of red wine would make an excellent pairing with lamb jerky. If you’re looking for a non-alcoholic option, try pairing it with an herbal tea such as chamomile or peppermint to help aid digestion and gut health.

In conclusion, serving and pairing your homemade lamb jerky is all about experimenting with different flavors and textures. Get creative and have fun trying out different combinations until you find your perfect match!

Make-Ahead, Storing and Reheating

 The perfect protein-packed snack for those always on the go.
The perfect protein-packed snack for those always on the go.

Making lamb jerky is a time-consuming process that should be done with intention and attention to detail. Fortunately, lamb jerky stores incredibly well when done correctly, which makes it the perfect snack or appetizer for get-togethers, hikes, road trips or any time you want to indulge in something satisfyingly savory.

To make sure your lamb jerky is always on hand when you need it, you can easily prepare it in advance and store it for later use. The best way to store your jerky is by using a vacuum-sealed container, which will help it last for up to 2 months in the fridge without losing its flavor or texture. You can also use resealable bags or airtight containers as long as you remove as much air as possible before sealing them.

If you’re planning on making a large batch of lamb jerky, I recommend storing it in separate portions so that you can easily grab what you need without exposing the rest of the jerky to oxygen. You can even throw a portion or two in your freezer if you want an even longer shelf life.

To reheat your lamb jerky, put it on a baking sheet and warm it up at 200°F for about 10-15 minutes. This will freshen it up a bit without drastically changing its texture. However, keep in mind that reheating will inevitably change the taste and consistency of lamb jerky – this is just something to keep in mind when planning ahead.

When serving your lamb jerky, I recommend letting it reach room temperature first. This will allow it to regain some of its natural moisture and flavors after being stored for any length of time. If your jerky starts to seem dry or tough over time, try adding some sauce or marinade to give it extra flavor and moisture.

Overall, with proper preparation and storage techniques, your homemade lamb jerky will provide delicious bites for weeks or even months after you make it! Enjoy experimenting with different variations of this wonderful recipe to find the perfect version for your palate!

Tips for Perfect Results

 Can't resist that savory meat flavor? Then this lamb jerky is for you.
Can’t resist that savory meat flavor? Then this lamb jerky is for you.

When it comes to making lamb jerky, a little bit of extra care and attention goes a long way. Here are some tips to ensure your jerky is perfectly seasoned, tender, and delicious every time.

Firstly, be sure to trim as much fat as possible from the lamb. Fat doesn’t dehydrate and can quickly cause the jerky to go rancid. So, if you don’t remove it before dehydrating, your jerky will spoil much quicker.

Next, marinate the lamb fillets for at least 4 hours or overnight. This step is important for getting the full flavor and tenderness of the meat. You can use ingredients like soy sauce, Worcestershire sauce, celery seed, chili powder, salt, onion powder, garlic powder, ground black pepper or any combination that suits your taste.

After marinating the lamb fillets, be sure to pat them dry with paper towels before laying them on the dehydrator rack. This will help with even dehydration and prevent unwanted bacteria growth.

When it’s time to dehydrate your lamb jerky, try to maintain an even temperature of around 145 degrees Fahrenheit. Too low of a temperature could result in undercooked meat or spoilage while too high can cause crispiness or burnt meat.

If you’re using a food dehydrator for making lamb jerky at home, we suggest choosing one with adjustable temperature control which makes it easier to maintain an even temperature throughout the cooking process.

Lastly, resist the temptation to rush things by increasing the amount of heat while dehydrating. It may seem like a good idea when you’re running out of time but it would only lead to drying up the jerky instead of slowly removing its moisture content which results in perfect texture and flavor.

By following these tips and tricks for making lamb jerky at home will ensure your efforts are well-rewarded in terms of a salty-savory delicious meaty snack!


As you begin to make lamb jerky at home using this recipe, it’s normal to have a few questions or doubts. That’s why I’ve included some frequently asked questions and answers to guide you through any issue that might come up while making this recipe. Let’s take a look at some common concerns while making the lamb jerky recipe.

Do you have to marinate jerky before dehydrating?

To infuse the meat with more flavor and tenderness, you can marinate it for 4 to 24 hours in the fridge. The longer it marinates, the better it tastes. I suggest refrigerating it overnight for ease and starting on step two the next day, which is the drying process.

What is the best meat to dehydrate for jerky?

To make a delicious beef jerky, it’s recommended to use economical, lean cuts of meat that are flavorful. The Top Round, Bottom Round, Lifter, and Pectoral are among the best choices for making jerky, although other cuts like Flank Steak and Skirt Steak can also be used. So, if you’re looking to make some tasty homemade jerky, these cuts of beef are definitely worth trying out.

Do you have to cure meat before making jerky?

Jerky is a popular snack that requires a cure for safety reasons. This is because jerky is not cooked, but dried at low temperatures, which can lead to the growth of bacteria and risk of foodborne illnesses. Therefore, the inclusion of a jerky cure will help prevent the growth of bacteria and inhibit the risk of botulism or any other foodborne illnesses. It’s also worth noting that curing jerky will increase its shelf life.

How long do you put meat in a dehydrator to make jerky?

Now that the meat has been marinated and seasoned, it’s time to dry it out. Set the dehydrator to 165° and let it run for approximately 4-5 hours until the jerky is thoroughly dried. It’s important to make sure that the internal temperature of the beef jerky reaches a safe 160°, which adheres to the USDA’s recommended guidelines for safe meat consumption. By following these steps, you’ll ensure that your beef jerky is both delicious and safe to eat.

Bottom Line

So now that you have my recipe for lamb jerky, why not try it out for yourself? Trust me, the full flavor and chewy texture will make this unique snack a hit at your next party or gathering. Don’t be afraid to experiment with different variations and substitutions to create a flavor unique to your taste buds.

And if you’re still unsure about making lamb jerky, think about the endless possibilities beyond just a party snack. This recipe can be used to make homemade dog treats that are much healthier than store-bought options. Plus, using grass-fed lamb can provide health benefits for your pups and support gut health.

Overall, this recipe is sure to please both humans and furry friends alike. So go ahead, give it a try and see what everyone thinks. Who knows? You may even start the next big trend in jerky recipes.

Lamb Jerky

Lamb Jerky Recipe

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.
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Prep Time 20 mins
Cook Time 6 hrs
Course Snack
Cuisine Fusion
Calories 305.4 kcal


  • 750 g lamb fillets
  • toothpick
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon celery seed


  • 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.

Your Own Notes


Serving: 112gCalories: 305.4kcalCarbohydrates: 3gProtein: 16.4gFat: 25gSaturated Fat: 11gCholesterol: 69.4mgSodium: 786.9mgFiber: 0.3gSugar: 1.2g
Keyword Australian, Camping, Egg-free, Free Of..., Lamb/Sheep, Lunch, Meat, Oven
Tried this recipe?Let us know how it was!

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