Backstrap 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.
To calculate what you need: Simply order quantity of the amount of people you are catering for and we will supply to that size.
2 people - Quantity to order = 2 (a 400g Backstrap)
- 100% Australian
- Great For Smoking
- Lots of Flavour
How to cook:
Bring the meat to room temperature before cooking.
Season the lamb backstraps with salt, pepper and a drizzle of oil; turn to coat in the oil.
Preheat a heavy-based frying pan or chargrill pan over a medium heat until hot. Add the backstraps in batches, taking care not to overcrowd the pan. Cook for three minutes on each side, or until browned, then turn briefly onto the thinner sides until meat is browned all over. This will produce medium-rare lamb.
Remove from the pan - remember, the meat will continue to cook slightly after it comes off the heat – and transfer for a plate or a tray. Cover loosely with foil and allow it to rest for a few minutes. This will settle the juices back into the meat, giving you deliciously tender, juicy lamb.
Tip: For medium meat, leave the lamb backstraps to cook for a little longer on each side.