lamb backstrap vs tenderloin - IOT Wiring Diagram

The debate between lamb backstrap vs tenderloin can be a tough one. Both cuts of meat offer an incredible experience, and both have their own unique flavors. The difference ultimately boils down to the preparation and cooking process.

Lamb backstrap is a cut taken from the loin of the animal, near the spine. It has a great flavor, although it isn’t as tender as the tenderloin. Easy to cook quickly, the texture is great and provided you don’t overcook, it offers an incredible eating experience. Marinades and sauces are recommended due to its slightly tougher cut.

Tenderloin, often referred to as filet mignon, is perhaps the most prime cut of lamb. It offers a buttery texture and unbeatable flavor. In comparison to the backstrap, the tenderloin is by far softer and more tender, meaning it doesn’t require long cooking times and can easily overcook. Paired with a tasty marinade or sauce, the experience is absolutely sublime.

Both lamb backstrap and tenderloin offer something special and delicious, making the decision between them difficult - however, depending on the occasion and desired texture, one cut may be more suited to the meal. If you’re looking for a quick meal with a slightly assertive flavor then the backstrap is your go-to, but if you’re looking for an exceptionally tender, soft cut packed with flavor, then tenderloin is the clear winner. Ultimately, it’s up to you.

New Zealand Free Range Boneless Lamb Loin The Meat Club