Lamb Jerky

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   ["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."]

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