>Because lamb, and esp. ground lamb, is higher in fat that a steak trimmed of
>fat, I think it would spoil quickly if dried and left out.  I believe that
>directions for drying meat for jerky suggest trimming all visible fat
>because otherwise the fat may be oxidized during drying. The fat used to
>make pemmican has been rendered, which drives off the moisture.  (This is
>similar to the situation with ghee; ghee keeps at room tem. for a long time,
>whereas butter does not.)  Also tallow is fat from a different part of the
>animal's body (kidneys I think), which is different than the exterior fat
>found in muscle meat.

Thanks to everyone for the replies. So would the fat then be oxidized and
hard for the body to metabolize? I want to take this ground lamb
jerky/pemmican on a short trip this weekend. Could my son live on this for 2
days??

Mary