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.

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.