Lamb Backstrap BBQ Cook Time
230°C (450°F)
8–12 minutes • Internal: 57°C (135°F) for medium-rare
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Rare | 52°C (125°F) | 6–8 min | Cool red centre |
| Medium-rare | 57°C (135°F) | 8–10 min | Warm pink, ideal |
| Medium | 63°C (145°F) | 10–12 min | Pink centre |
How to BBQ Lamb Backstrap
1
Bring to room temp. Season with olive oil, salt, pepper.
2
Preheat BBQ to high, 230°C (450°F).
3
Sear all sides for 2–3 minutes each (it's cylindrical).
4
Rest for 5–8 minutes — this is critical for backstrap.
5
Slice into 1cm medallions to serve.
Pro Tips
- Backstrap is very lean — overcooking makes it tough. Aim for medium-rare.
- Resting is especially important for this cut — at least 5 minutes.
- It's cylindrical, so sear all 4 sides for even cooking.
- A quick herb crust (breadcrumbs, parsley, garlic) pressed on before grilling is excellent.
Resting Time
Rest for 5–8 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to BBQ lamb backstrap?
8–10 minutes total for medium-rare at 230°C, searing all sides.
What is lamb backstrap?
The loin muscle running along the spine — equivalent to beef tenderloin. It's the most tender lamb cut.