Lamb Backstrap


Lamb backstrap is a versatile cut, adaptable for all kinds of recipes. Quick, dry heat cooking methods like char-grilling, pan-frying and stir-frying suit this delicious cut best.

Cooking Tips

  • Brush or spray the lamb with a little oil before cooking. This stops the lean, tender meat sticking to the pan or grill plate.
  • Before you cook, preheat the pan or grill plate to hot, and then reduce the temperature to moderately hot to ensures the lamb does not stick to the hot surface.
  • Cook quickly over moderately high heat so that it browns well, but does not dry out.
  • Cook the first side until the first sign of moisture appears. Cook for 3 minutes on each side for medium.
  • Turn the lamb once only as it cooks. Check as the sides may need a quick browning to colour them.
  • Rest the lamb for a few minutes before serving to retain juice.

Char-grilled lamb kebabs and zucchini eggplant salad

  1. Cut lamb into 3cm cubes, thread onto metal skewers.
  2. Drizzle lamb kebabs, zucchini and lady-finger eggplant strips (cut in strips lengthwise) in a mixture of ground cumin or coriander, thyme leaves and sesame seeds, crushed garlic and olive oil.
  3. Char-grill the lamb skewers and vegies over a medium-high heat until tender.
  4. Arrange zucchini and eggplant on a platter with cherry or grape tomatoes and rocket leaves. Place lamb skewers on top.
  5. Serve with Tzatziki dip. Find our simple Tzatziki dip recipe here.

Ingredients for Lamb Backstrap

Eggplant Each

$2.70 ea

Zucchini Black Each

$0.60 ea