Lamb or mutton jerky offers a unique and flavorful twist on traditional beef jerky. Lamb is also rich in iron and vitamin B. Lamb has a delicate flavor and is usually more tender than other meats.
The difference between lamb and mutton is that lamb meat is from a sheep less than one-year-old, it has a mild flavor, and it is more tender. A lamb between one and two years old is called a yearling or hogget, depending on what country you are in.
Mutton meat is from a sheep that is two to three years old. Since the meat is more mature, it has more flavor as well as more muscles and fat. This can give the meat a more robust flavor, and some think it more of a gamey flavor.
These lamb and mutton jerky recipes offer a delightful range of flavors, from mint and rosemary freshness to harissa’s bold and spicy kick. Experiment with these unique combinations to discover your favorite lamb or mutton jerky variation.
We will have more recipes for lamb or mutton jerky in the future. Let me know what you think of these recipes and using lamb or mutton to make some jerky delights.
Photo by 맥심
Here are four distinctive recipes for lamb or mutton jerky varieties.
This first recipe reminds me of my dad, who is now in heaven. Whenever we served lamb at home, he thoroughly enjoyed it with mint jelly. I have never made my own lamb or mutton jerky, so this will have to be the recipe I try first with fresh mint leaves. Yum!
Minted Rosemary Lamb Jerky
Ingredients
- 1 pound lamb or mutton, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
1. Combine soy sauce, olive oil, mint, rosemary, garlic powder, and black pepper in a bowl to create the marinade.
2. Place the thinly sliced lamb in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat your dehydrator or oven to the appropriate temperature for jerky.
4. Remove the lamb from the marinade and pat it dry with paper towels.
5. Arrange the lamb slices on the dehydrator trays or oven racks.
6. Dry the lamb until it reaches your desired jerky consistency.
Spicy Harissa Mutton Jerky
Ingredients
- 1 pound mutton, thinly sliced
- 1/3 cup harissa paste
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
Instructions
1. In a bowl, mix harissa paste, olive oil, honey, cumin, smoked paprika, cayenne pepper, and salt to create the marinade.
2. Place the thinly sliced mutton in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat your dehydrator or oven to the appropriate temperature for jerky.
4. Remove the mutton from the marinade and pat it dry with paper towels.
5. Arrange the mutton slices on the dehydrator trays or oven racks.
6. Dry the mutton until it reaches your desired jerky consistency.
Tandoori-Style Lamb Jerky
Ingredients
- 1 pound lamb, thinly sliced
- 1/2 cup yogurt
- 2 tablespoons tandoori spice blend
- 1 tablespoon lemon juice
- 1 tablespoon minced ginger
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt to taste
Instructions
1. Combine yogurt, tandoori spice blend, lemon juice, minced ginger, garam masala, turmeric, and salt in a bowl to create the marinade.
2. Place the thinly sliced lamb in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat your dehydrator or oven to the appropriate temperature for jerky.
4. Remove the lamb from the marinade and pat it dry with paper towels.
5. Arrange the lamb slices on the dehydrator trays or oven racks.
6. Dry the lamb until it reaches your desired jerky consistency.
Honey Garlic Rosemary Mutton Jerky
Ingredients
- 1 pound mutton, thinly sliced
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
1. Mix honey, soy sauce, olive oil, rosemary, garlic powder, and black pepper in a bowl to create the marinade.
2. Place the thinly sliced mutton in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat your dehydrator or oven to the appropriate temperature for jerky.
4. Remove the mutton from the marinade and pat it dry with paper towels.
5. Arrange the mutton slices on the dehydrator trays or oven racks.
6. Dry the mutton until it reaches your desired jerky consistency.
More Links for Homemade Jerky Delights
A to Z Jerky – Just for fun. Can you name an animal or meat for every letter of the alphabet?
The Art and Benefits of Crafting Homemade Jerky
Dehydrating Meat for Jerky – Learn why and how to dehydrate meat… check it out!
Pork Jerky Recipes – Pork is another meat that is not as common to make jerky from, yet it is delicious.