Manufacturing country: Australia
Short Loin is prepared from a Loin by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib and severing the dorsal edge of the thoracic vertebrae.
Lamb shortloin sometimes called backstraps is super low lean, low fat and tender.
Slice into steaks or serve one per guest.