Lamb back strap, also known as lamb loin or lamb loin fillet, is a prime cut of meat from the back of the lamb. It's prized for its tenderness, succulence, and delicate flavor. This cut is lean, with a fine texture and a mild, slightly sweet taste compared to other cuts of lamb.

When preparing lamb back strap, it's best to keep the seasoning simple to let the natural flavors shine. A marinade of garlic, rosemary, olive oil, salt, and pepper works well to enhance the taste without overpowering it.

Lamb back strap can be cooked quickly over high heat, either grilled, pan-seared, or roasted, to achieve a beautifully caramelized exterior while keeping the inside tender and juicy. It would be best to cook it to medium-rare or medium doneness to preserve its tenderness and prevent it from becoming tough.

Once cooked, lamb back strap can be sliced thinly against the grain and served as the centerpiece of a meal alongside roasted vegetables, mashed potatoes, or a fresh salad. It's a versatile and elegant cut that's perfect for special occasions or a gourmet dinner at home.