Lamb Backstrap


approx. 3-4 per kilo
Australian lamb

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Lamb Backstrap

The eye muscle that runs along the spine is found in the lean lamb backstrap, which is cut from the centre of the lamb’s loin. The lamb back strap works well with marinades and is grat to add to salads.

What is the backstrap of a lamb?

Lamb backstrap: What is it? Lamb backstrap is derived from the animal’s back loin along the spine. It is a top-quality cut of meat with little to no fat and a flavorful flavour. The texture of this superb, lean beef is delectably soft.

How do you cook back straps?

Backstraps should be cooked for 3-5 minutes on each side on a hot grill. When the inside is between 125 and 130 degrees, remove. Give the juices five minutes to reconstitute.

Per Kilo

250 grams, 500 grams, 1kg, 2kg, 5kg