Lamb backstrap is also known as the Eye of Loin. It comes from the back loin of the animal along the spine. It is a premium cut of meat that has a low fat content and a rich flavour. This wonderful, lean cut of meat has a delicious, tender texture. It's considered the “eye fillet / filet mignon” cut of the lamb because the muscle is not weight-bearing, like the shoulder and it contains less connective tissue, which makes it very tender just like an eye fillet steak. How do you cook Lamb Backstrap? Lightly brush oil and season on both sides of the backstrap. The oil helps to keep moisture in and to prevent it from drying out. Grill for 3½ minutes on one side and then flip for an additional 3 minutes. For maximum flavour and tenderness, cook to medium rare or on the rare side.

Stockman Steaks provides general product information and product images for your convenience. Our products do not arrive cooked. This information and images are intended as a guide only, because products change from time to time. Please read product labels before consuming. If you require specific information to assist with your purchasing decision, we recommend that you email us at [email protected] or call us on 1800 57 32 42. 

All of the weights of our products have a plus or minus 5% variance for boneless choices and a 10% plus or minus variance for bone in choices and full primals / whole cuts.