Discover the Elegance of Lamb of Tasmania Eye of Short Loin Backstrap 🐑
Exceptional Tasmanian Lamb — Pure, Pristine, Premium
Indulge in the refined taste of Lamb of Tasmania Eye of Short Loin Backstrap, a truly exquisite premium cut sourced from the lush, unspoilt pastures of Tasmania. Raised in rolling clover fields, with clean air and pristine water, these lambs grow naturally — no added hormones, no grain intervention — just pure grass-fed quality.
Lamb of Tasmania has earned national recognition, including food-award wins, thanks to its commitment to excellence and traceability.
What Is the Eye of Short Loin Backstrap?
The backstrap (also called the eye of short loin) is a highly prized muscle that runs along the spine in the loin area. According to product specifications, it includes muscles such as the M. longissimus dorsi and M. gluteus medius, delivering incredible tenderness and refined texture.
This cut is lean yet succulent — it’s one of the most tender parts of the lamb, rivaling even the tenderloin in its melt-in-your-mouth quality.
The specific product we’re highlighting is very similar to Lamb of Tasmania Backstraps, underlining its premium whole-loin provenance.
From Pasture to Plate: The Story Behind the Brand
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Tasmanian Roots: Lamb of Tasmania’s lambs are raised in Cressy, a region known for rich clover pastures, clean water, and crisp Tasmanian air.
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Grass-Fed Purity: Their lambs are 100% grass-fed, with no grain feeding — contributing to a natural, clean flavour.
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High Standards & Traceability: Lamb of Tasmania is halal-certified, hormone-free, and each carcass is rigorously quality-graded.
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Award-Winning: The brand has earned multiple national awards, reflecting its premium status and dedication to excellence.
Tasting Notes & Sensory Experience
When you cook and taste the Eye of Short Loin Backstrap, expect:
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Flavour: Delicate and clean, with mild sweetness from natural pasture grazing, balanced by a gentle, gamey richness that feels refined — not overwhelming.
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Texture: Silky, tender, and lean. Because this muscle does minimal work during the lamb’s life, it remains soft and finely grained.
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Juiciness: While not heavily fatty, its moisture-retaining muscle structure ensures each bite stays succulent when cooked correctly.
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Mouthfeel: Elegant and light, with a refined chew that elevates the eating experience.
This is the sort of cut that feels special — perfect for savouring on its own or elevating a gourmet meal.
Cooking & Serving Tips 🔪
To get the most from the Lamb of Tasmania Eye of Short Loin Backstrap, here are some tips:
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Bring to Room Temperature: Let the backstrap rest out of the fridge for ~30 minutes before cooking — this helps ensure even cooking and better texture.
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Simple Seasoning: Use coarse sea salt and freshly ground black pepper to highlight the lamb’s natural flavour. A touch of garlic or rosemary works beautifully, but don’t overpower it.
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Best Cooking Methods:
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Pan-sear: Use a hot skillet (preferably heavy cast iron). Sear quickly on each side, then finish on lower heat.
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Grill: Grill over medium-high heat to get a good sear, then move to cooler part of the grill to finish.
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Sous-vide: For precise doneness, you can sous-vide at ~55 °C (131 °F) for 1–1.5 hours, then sear to finish.
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Rest Well: After cooking, rest the meat for at least 5–10 minutes under loose foil so the juices reabsorb.
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Slice Carefully: Cut against the grain to maximize tenderness and showcase the elegant muscle fibers.
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Portion Size: Aim for 180–220 g per person for a luxurious serving — the backstrap’s richness and tenderness make it very satisfying.
Perfect Pairings & Occasions
This cut shines in a variety of settings:
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Fine Dining at Home: Serve it as a centrepiece with delicate sides such as roasted heirloom carrots, grilled asparagus, or a simple garden salad.
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Entertaining: Impress guests with its elegance — sliced and served on a wooden board or with a jus.
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Special Date Night: Pair with a medium-bodied red like Pinot Noir, or a full-bodied white like Chardonnay for a surprising and delightful match.
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Gourmet Meal Prep: Slice gently and vacuum-seal any leftovers — reheat with care (e.g., gentle warming in low oven) to preserve texture.
Nutrition & Health
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Lean Protein: The backstrap is a lean muscle, making it a great option for high-protein, lower-fat diets.
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Omega-3s & Healthy Fats: As a pasture-raised lamb, it may contain beneficial unsaturated fatty acids associated with grass-fed meat.
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Humanely Raised: Lamb of Tasmania’s commitment to natural rearing, no added hormones, and ethical farming practices supports responsible consumption.
Why Buy This Cut?
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Exceptional Quality: From a brand deeply rooted in Tasmanian pastoral tradition, known for award-winning, traceable lamb.
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Gourmet Appeal: A cut that feels luxurious but is versatile enough for home cooking and entertaining.
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Health-Conscious: Lean, pasture-fed, and naturally raised — delivering both flavour and nutritional value.
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Sustainable & Local: Support for Tasmanian agriculture and a brand committed to high-welfare, zero-hormone practices.
Final Thoughts
The Lamb of Tasmania Eye of Short Loin Backstrap is more than just a cut of meat — it's a celebration of Tasmania's pure, clean pastures and meticulous farming traditions. It offers a luxurious yet natural eating experience, combining tenderness, flavour, and simplicity in every bite 🥂.
Whether you're planning a refined dinner, seeking a special cut for entertaining, or simply want to elevate your weekly meals, this backstrap delivers sophistication without fuss. Cook it with respect, serve it with pride — and let the beauty of Tasmanian lamb shine.
