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Lamb Shortloin

Get this great cut of meat straight from the butchery now

Lamb Shortloin, commonly known as backstrap is a premium cut of meat which has a slightly milder flavour than the lamb leg. It can be cooked quickly and has plenty of flavour, making it a perfect mid-week option.

 

THE CUT

Lamb Shortloin comes from the back of the animal near the spine, trimmed from the middle of the loin. This cut is free from fat, gristle and bone. In contrast to other cuts of lamb, backstrap is wonderfully lean and meaty, meaning that an individual portion goes a long way. Because of its low fat content, it is important to watch the cooking time to optimise results.

HOW TO COOK

Easy to prepare and quick to cook, this cut works well in dishes like stir-fries and salads. Its subtle taste embraces other flavours beautifully and can be marinated for up to two hours to infuse a variety of spices and herbs. Massage oil, salt, pepper, garlic and fresh rosemary into the meat and refrigerate between 30 minutes to two hours. Before cooking allow the meat to come to room temperature, slice and pan fry or grill on a high heat until cooked to your liking. Rest the lamb for ten minutes. Serve with your choice of vegetables or salad.