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| Ingredients | How to cook lamb backstrap

How to cook lamb backstrap

Backstrap is a premium cut of lamb which has a slightly milder flavour than leg of lamb. it can be cooked quickly without compromising a meltingly tender texture, making it a perfect mid-week option.

The cut

Lamb backstrap 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

Best cooking methods – Pan-fry, BBQ, Stir Fry

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.

Nutritional information

Summary:
  • Low Saturated Fat
  • Low Sodium
  • Good source of Protein
  • Good source of Vitamin B12
  • Source of Iron
  • Source of Zinc
Nutrient Composition:
  • Energy: 500kJ
  • Energy: 119kcal
  • Protein: 22g
  • Total Fat: 3.8g
  • Saturated Fat: 1.2g
  • Polyunsaturated Fat: 0.2g
  • Omega 3: 0.112g
  • Monounsaturated Fat: 0.9g
  • Cholesterol: 65.6mg
  • Sodium: 60mg
  • Iron: 1.6mg
  • Zinc: 2.1mg
  • Vitamin B12: 1.1ug
  • Vitamin D3: 0.03ug
  • 25-OH Vitamin D3: 0.095ug
  • Selenium: 2.9ug

Consider nutrition information of other ingredients added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.

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