Don't turn your back on backstrap

Don't turn your back on backstrap

Don't Turn Your Back on Backstrap

This fortnight we’re highlighting an underrated favourite meat cut: lamb backstrap.  Lamb backstrap is the lean, tender part of a lamb along its back, sometimes called the back loin or the eye of loin. The backstrap is free of fat, bones or skin: it is soft, tender and delicious. 


This delicate piece of meat is best served medium rare to preserve its tenderness and depth of flavour, and can provide a satisfying, flavourful meal ASAP. You can use more common methods like grilling or broiling until brown and medium rare, roasting in the oven until preferred doneness, or using the sear-first method: one to two minutes on medium-high heat until browned on the outside. With only some olive oil, a pinch of salt, crushed garlic and less than 10 minutes in a heavy cast iron skillet, you can accentuate and enjoy its natural sweet and saltiness.

If you have a bit of extra time or want to experiment with flavours, you can try a dry rub or a marinade. We have Jackalope rubs available in store, or you can experiment with your own combination of flavours: garlic, rosemary, chili, turmeric or cayenne pepper. Wet marinades such as oil, lemon juice, coriander, parsley or sauces like our Glasseye sauce can take anywhere from one hour to overnight, depending on what you’re looking for. If you’re going to employ a more low-and-slow kind of cooking method, such as smoking or cooking over a fire,  you can include brown sugar in the rub to caramalise it for extra depth of flavour.

Lamb is a common and culturally important dish in many eastern cultures, including Greece and Mongolia which are leading countries for lamb consumption. Mechoui is a popular lamb dish in North Africa: Morocco, Tunisia, and Algeria. Mechoui is Arabic which means ‘to roast over a fire’. It’s a simple but exciting cooking experience (including traditional Moroccan flavours) which utilises the natural flavours of the lamb. Generally, more contemporary mechoui includes a lamb shoulder slow cooked over a barbecue, but a similar style can be used for the backstrap. You can read about how to make mechoui here

You can buy lamb backstrap here, as well as other non-meat staples.