Lamb backstrap is a lean cut of meat taken from the middle of the lamb's loin and it contains the eye muscle running along the spine. The meat is trimmed of excess fat and cut into steak-size portions. Lamb backstrap is one of the leanest and most tender cuts of lamb.
Lamb backstrap is also known as eye of short loin, lamb fillet or lamb loin. When cooked properly, this cut is as tender as lamb tenderloin. If overcooked, lamb backstrap can become tough and lose its essence. Lamb backstrap is a healthy option for meat eaters. Its versatility allows it to be roasted, stewed, barbecued, stir-fried or cut into pieces for a salad. Lamb backstrap can also be broiled, grilled, pan-fried or roasted. This cut of lamb should be cooked briefly and then allowed to rest before serving.