Order Lamb Backstrap - Victorian Lamb, Meatsmith

Discover Victorian Lamb Backstrap at Meatsmith. Versatile and lean, this is great when marinated and cooked on the barbecue.
Victorian lamb back strap. Versatile and lean, it is perfect when marinated for the BBQ. Discover more of our Victorian lamb cuts here What is lamb backstrap? Lamb backstrap comes from the back loin of the animal along the spine. It is a premium cut of meat that has little to no fat content and a rich flavour. This wonderful, lean cut of meat has a delicious, tender texture. At Meatsmith, we source our lamb locally from small farms around Victoria. Our suppliers grow heritage English breeds that are bred for maximum flavour. How to cook lamb backstrap Lamb backstrap is a delicious addition to many meals - whether seared, stir-fried or barbecued. It is a cut that is quick and easy to cook and can be used in salads or enjoyed as the centrepiece of a main meal. Backstraps are wonderful when marinated in herbs, spiced and citrus before cooking. At Meatsmith, we marinate our backstraps in olive oil, honey, fennel seeds, rosemary, orange zest and salt for an aromatic flavour. It is important to allow lamb backstraps to come to room temperature before cooking, then allowing them to rest for at least 10 minutes after. This helps to redistribute the juices through the back strap, making for succulent and tender meat. Lamb Backstrap Recipe Lamb backstraps are wonderful grilled on the barbecue. Simply season with plenty of salt and pepper then cook on the grill for two to three minutes per side over a medium-high heat until cooked to the preferred taste. Serve with a fresh salad made with cucumbers, feta and tomatoes, steamed couscous or crisp roast potatoes. We have a variety of scrumptious sauces to choose from and enjoy alongside lamb backstraps, as well as a range of celebrated booze from local producers. Visit us in-store or shop at our online store for lamb backstrap, and a wide range of other premium meats and smallgoods.

2 / 500g, Grass Fed Lamb Backstrap comes from the back of the animal near the spine, trimmed from the middle of the loin. This cut is free from fat,

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