Naturally raised on our rich pastureland our top quality, table-ready lamb is guaranteed to satisfy your palate every time.
We provide only high quality lamb products in a way that sustains our industry, supports our communities, and preserves our land and resources for future generations.
Backstrap is ideal for Asian stir-fry dishes (eg Mongolian Lamb) as it is tender and succulent.
Stir frying differs from pan-frying in that ingredients are usually cut into pieces or strips that are stirred to facilitate even cooking. It is simple and offers lamb lovers the opportunity to experiment with many flavours and styles of cooking.
If you’re slicing the pieces of lamb yourself, remember to cut across the grain for maximum tenderness. Slicing across the grain shortens the long muscle fibres, making it more tender.
Lamb Backstrap Cap Off Recipe
500g lamb backstrap (thinly sliced), 2 medium brown onions, 1 tbs oil
1 egg beaten, 2 tbs soy sauce, 2 tsp sugar, 2 tsp cornflour, 1/2 tsp bicarbonate of soda, 1 tbs garlic crushed
2 tbs water, 1 tbs chilli sauce, 1 tbs hoisin sauce, 1/2 tsp Chinese five-spice powder, 1/2 tsp ginger chopped
Combine marinade ingredients, add lamb and allow to stand in fridge for two hours.
In a wok or fry pan, heat oil and fry onions.
Add meat and stir fry.
Add sauce and warm thoroughly.
Serve on a bed of rice or noodles.