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Saltbush Lamb Backstrap

Saltbush Lamb Backstrap

Saltbush Lamb Backstrap is made with 100% organic, grass-fed lamb, raised responsibly and humanely with no use of hormones or antibiotics. Perfect for grilling or roasting, the lean and tender backstrap is full of flavor. Enjoy this premium organic meat from an ethical source.


Organic, Saltbush Lamb, Local

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Sear it in a hot skillet with some olive oil for 2-3 minutes per side for medium-rare. Rest for a fe


2 lamb backstraps (about 8-10 ounces each)
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
Salt and pepper, to taste
Lemon wedges (for garnish, optional)

Prepare the Lamb: Start by removing the lamb backstraps from the refrigerator and allowing them to come to room temperature for about 30 minutes. This ensures even cooking.

Marinate: In a small bowl, mix together the minced garlic, olive oil, dried rosemary (or fresh rosemary if you have it), salt, and pepper. This will be your marinade.

Coat the Lamb: Rub the marinade mixture all over the lamb backstraps, ensuring they are well coated. You can let them marinate for an additional 15-30 minutes if you have the time, but you can also cook them right away if you're in a hurry.

Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clean and well-oiled to prevent sticking.

Grill the Lamb: Place the lamb backstraps on the preheated grill. Grill for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time according to your preference. Use a meat thermometer to check the internal temperature; it should be around 130-135°F (54-57°C) for medium-rare. If you prefer medium or well-done, cook a little longer.

Rest: Remove the lamb from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.

Slice and Serve: After resting, slice the lamb backstraps into thin pieces against the grain. This helps keep the meat tender. Serve the grilled lamb backstrap slices with lemon wedges if desired.

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