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Herb-Marinated Lamb Jerky - Savory, Tender, and Packed With Flavor

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings

Ingredients

  • 2 pounds lamb leg, well-trimmed of fat
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey (or maple syrup)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 2 teaspoons dried thyme (or 1 tablespoon fresh, finely chopped)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon smoked paprika (optional, for a subtle smoky note)
  • 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

  • Chill and trim the lamb. Place the lamb leg in the freezer for 45–60 minutes until firm but not frozen solid. This makes slicing easier. Trim away visible fat and silverskin for cleaner drying and better storage.
  • Slice evenly. Using a sharp knife, slice the lamb across the grain into strips about 1/8 to 1/4 inch thick. Thinner slices dry faster and chewier; thicker slices stay meatier. Aim for consistent thickness.
  • Make the marinade. In a large bowl, whisk soy sauce, Worcestershire, lemon juice, honey, olive oil, garlic, salt, pepper, rosemary, thyme, parsley, smoked paprika, and red pepper flakes (if using).
  • Marinate. Add lamb strips to the bowl and toss to coat. Transfer to a zip-top bag or covered container, pressing out air. Refrigerate for 8–12 hours, turning once or twice for even seasoning.
  • Prep for drying. Remove lamb from the marinade and pat dry thoroughly with paper towels. Do not skip this—excess moisture slows drying and can affect texture.
  • Set up your dehydrator or oven. Dehydrator: Preheat to 160°F (71°C) if your model allows; otherwise set to 150–160°F. Arrange strips in a single layer with space between pieces.
  • Oven: Set to the lowest temperature (usually 170–200°F). Line baking sheets with wire racks for airflow. Lay strips in a single layer, not touching. Prop the oven door open slightly with a wooden spoon to help moisture escape, if safe to do so.
  • Dry the jerky. Dry for 3–5 hours in a dehydrator or 4–6 hours in the oven, flipping once halfway. Start checking earlier. Jerky is done when it’s dry to the touch, slightly firm, and bends and cracks but doesn’t snap.
  • Optional safety step. For home food safety, you can preheat strips to 165°F internally in a 275°F oven for 10 minutes before dehydrating, or finish the last few minutes in a hotter oven to bring internal temp to 165°F.
  • Cool and condition. Let jerky cool fully on racks. Place in a loosely sealed container or bag for 24 hours, shaking once. If any condensation forms, the batch needs more drying.
  • Store. Transfer to airtight containers. See storage tips below.