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It is a favorite bistro cut of beef in France as is known as a Bavette steak
simply place the lamb on a roasting tray or on the grill in your smokers at a temperature of 160c
I enjoy some mustard with my sausage
Our scotch is full of flavour coming from the 3-4 marbled “white gold” through that rich flavour only loved cattle being brought up on grass can deliver
Pasture Feed Lamb Back-strap (Approx. 250 grams) It is a favorite bistroLamb back strap is the tender lean cut of meat from the back of the lamb. With no fat and rich in flavour it is considered the premium cut of the lamb. Should be treated like a steak when cooking. Cooking Instructions Place your lamb back strap on the grill or in the oven. Season it well with salt and pepper. You should be cooking to an internal temperature of 55c for sweet delicious lamb treat.
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