lamb cuts

[lozlg]

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.

[pastafreak]

I found this....
http://www.themainmeal.com.au/uploads/pdf/BLSB _09_FINAL.pdf
You have to scroll all the way down the page for an illustration of cuts of lamb.

all the references I saw-at a glance-were Australian......are you sure the recipe is American???

[lozlg]

Thanks, yeah pretty sure it's american- could be wrong tho.

[terambulan]

How r u intending to cook ur lamb, stew/roast/grill/boil/casserole ?

[mrrobbo15]

its not american.

backstrap is the eye of the loin from a sheep (not lamb), tho most of it ive seen comes from new zealand (frozen)

striploin is sirlion steak in a peice.

tender loin is always boneless, its the 'fillet', so you have beef tenderloin, pork tenderloin etc

[lozlg]

Sorry, just found out it's Australian and Im grilling the meat.

[emupaddy]

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.

[emupaddy]

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.