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Sorry, but all cuts of meat do not revolve around USA butchers. Go to an English, French, German, European, Thai, Malaysian, Indian Nigerian, etc,etc, etc butcher then you will not find the cut that you describe. Much like you will not find a sloppy joe in those countries as well. Nuff Said.

Great recipe but leave out the MSG (aromat) and Curry Powder. Good fresh Lamb and flavourful Tomatoes will bring out the taste.

Sorry for the late reply Pengyou. But the "striploin" does not really exist as a cut. It is the meat between the Rib and Sirloin and in England will be sold as either of the two. The best way to cook it is to cover it with crushed peppercorns (and chinese seasonings if you wish) and pop it into...

Put the shelled egg in a small container, prick the yolk with a toothpick (or anything sharp) cover and give it 30 seconds, check to see if the white is setting, if it is not give it another 15 seconds. Simple, just get the buttered soldiers ready to attack that lovely soft yolk