I have an american recipe which says i need 1kg lamb backstrap. Is the cut called something different here in UK? I have searched on the internet and found cuts such as striploin or boneless tender loin. Are these all the same cuts? Thanks.
The backstrap is prepared from the carcass side and consists of the eye muscle lying along the spine. Generally a small cut of meat and since there are only 2 per animal, they are very expensive. It is best char grilled or barbecued, and can also be pan fried or roasted in the oven. It is also know as lamb fillet.
The backstrap is prepared from the carcass side and consists of the eye muscle lying along the spine. Generally a small cut of meat and since there are only 2 per animal, they are very expensive. It is best char grilled or barbecued, and can also be pan fried or roasted in the oven. It is also know as lamb fillet.