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Lamb Backstrap

What is a lamb backstrap?

Lamb backstrap, is a high-quality lamb cut prized for its leanness, tenderness, and subtle flavour. Obtained from the upper portion of the lamb’s rib cage, it is best-prepared medium-rare or medium doneness to preserve its juiciness and texture.

This versatile cut lends itself well to grilling, roasting, or pan-searing, offering a range of culinary possibilities. Enhance its taste by marinating or seasoning it with herbs and spices such as garlic, rosemary, mint, or Moroccan ras el hanout. Whether for special occasions or to elevate everyday meals, lamb backstrap is a gourmet choice that never disappoints.

Features of Lamb Backstrap

Here are the features of lamb backstrap:

  • Lean: Lamb backstrap is characterized by lean meat containing minimal fat marbling throughout the cut.
  • Tender: This premium cut of lamb is exceptionally tender, making it easy to chew and enjoy.
  • Mild Flavor: Lamb backstrap offers a mild flavour profile, making it versatile and adaptable to various seasoning and flavouring techniques.
  • Prime Location: Obtained from the top portion of the lamb’s rib cage, the lamb backstrap is sourced from a prime location, contributing to its tenderness and quality.
  • Versatility: Lamb backstrap can be prepared using various cooking methods, including grilling, roasting, and pan-searing, making it suitable for various culinary applications.
  • Gourmet Quality: Due to its premium characteristics, lamb backstrap is often considered a gourmet ingredient, perfect for special occasions and upscale dining experiences.
  • Juiciness: When cooked to medium-rare or medium doneness, lamb backstrap retains its natural juices, ensuring a moist and flavorful eating experience.
  • Presentation: With its elongated shape and uniform texture, the lamb backstrap lends itself well to elegant plating and presentation, adding a touch of sophistication to any dish.

Lamb Backstrap Recipes

This lamb backstrap recipe is suitable for either barbequing or pan frying. For these lamb backstrap instructions, we are using pan frying. Rub the lamb with olive oil, salt, pepper, and any other spices you want. Heat the pan and add the lamb. For best results, cook each side for 3 to 4 minutes or until desired doneness.

Is lamb loin and backstrap the same?

Lamb loin and backstrap are not the same, but they are both cuts of meat from the loin of the lamb. The backstrap is a long, thin, and boneless cut that runs along the lamb’s spine. The loin, also known as the saddle, is a more extensive cut that includes the backstrap and the tenderloin, which is a more minor and tender cut that runs parallel to the backbone inside the ribcage. 

The loin can be cut into chops, roasts, or racks. The back strap and the loin are lean, tender, and mild in flavour and can be cooked using dry heat methods such as grilling, roasting, or pan-searing.

Why Choose Lamb Backstrap from McKays Family Butchers?

McKays Family Butchers is a trusted source of high-quality lamb backstrap and other cuts of meat, poultry, etc. We have been in the business for over 30 years and pride ourselves on our customer service, freshness, and variety.

By choosing lamb backstrap from McKays Family Butchers, you are choosing a delicious and tender cut of meat that is easy to prepare and cook. It also comes from a reputable and reliable butcher. You are also supporting a local, family-owned business that cares about its customers and the community.