Partially freeze the lamb. Place the trimmed lamb in the freezer for 45–60 minutes. This firms it up and makes thin slicing easier.

Slice thinly. Cut the lamb into strips about 1/8–1/4 inch thick. Slice against the grain for more tender jerky or with the grain if you prefer extra chew.

Mix the marinade. In a bowl, whisk soy sauce, Worcestershire, sugar/honey, vinegar, smoked paprika, black pepper, garlic powder, onion powder, red pepper flakes, cumin, and salt until dissolved.

Marinate. Add the lamb strips to a zip-top bag or shallow dish. Pour in the marinade and toss to coat. Press out air, seal, and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for full flavor.

Drain and pat dry. Remove the lamb from the marinade and pat each strip dry with paper towels. Dry surfaces dehydrate better and prevent steaming.

Preheat the air fryer. Set to 180–200°F (80–95°C) if your model allows lower temps; otherwise, use the lowest setting available. Lightly oil or spray the basket and, if you have it, place a perforated parchment or rack to minimize sticking.

Arrange in a single layer. Lay strips flat without overlapping. Work in batches if needed. Overcrowding traps moisture and slows drying.

Air fry and rotate. Cook for 45–60 minutes at 180–200°F, flipping every 15 minutes. If your air fryer’s lowest temp is higher (e.g., 250°F), start with 20–25 minutes and check frequently to prevent over-drying. Total time depends on thickness and machine airflow.

Check for doneness. Jerky should be dry to the touch, darker in color, and flexible. Bend a piece: it should flex and crack slightly but not snap. If it’s still moist in the center, continue in 5–10 minute increments.

Cool and condition. Let the jerky cool completely on a rack. For best texture and even moisture, place cooled jerky in a loosely covered container or bag for 24 hours, shaking once to distribute residual moisture. If any condensation forms, return pieces to the air fryer for a few more minutes.