An Australian- favourite, Lamb backstrap is cut from the center of the loin and comes from the back of the animal towards the spine. It is fat, gristle, and bone-free. Backstrap is beautifully lean and meaty, in contrast to other cuts of lamb, so a single amount goes a long way. It is best grilled, pan-fried, or even stir-fried. A kilo will yield approximately 3 to 4 pieces.
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