Grass Fed Lamb Backstrap Fillet .

Cooking style : Grill , Fry , BBQ.

Our lamb is sourced from the Kiewa Valley down in Victoria, near the Murray-Valley catchment in the Alpine biosphere. Backstrap is the most premium cut of the lamb, with very little fat and high tenderness. Comes vacuum sealed for maximum freshness and convenience.

Cooking: Grill, Fry, BBQ

Tom’s Hot Tip: “Sear with a bit of olive oil and your favourite rub for roughly 2-2.5min each side on a 7/10 heat. This leaves it a little bit pink in the middle. I add it to salads.”