{"product_id":"butchers-axe-lamb-injection-500g","title":"BUTCHERS AXE: Lamb Injection – 500g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e None — savoury, herby flavour and moisture injection\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 500g tub\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Australia (Melbourne)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim made; may contain soy, gluten, milk, sesame, peanuts \u0026amp; tree nuts — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Lamb shoulder, leg \u0026amp; wild game\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eFlavour from the inside out\u003c\/h2\u003e\u003cp\u003eLamb Injection is the competition-tested way the Butchers Axe crew get savoury, herby flavour and serious moisture all the way to the middle of a big cut. Dissolve it, inject it, and let it work while the rub handles the outside. It's how the comp cooks keep a lamb shoulder juicy through a long, slow ride.\u003c\/p\u003e\u003ch2\u003eThe flavour\u003c\/h2\u003e\u003cp\u003eSavoury and herb-driven — yeast extract and vegetable powders build a deep, roasted umami base, lifted by herbs and spice. It reads like a concentrated lamb stock with a herby edge, seasoning the meat from within rather than sitting on the surface.\u003c\/p\u003e\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eDissolve a quarter cup of powder in 300ml of liquid (stock or water).\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain into 5–7kg of lamb the day before.\u003c\/li\u003e\n\u003cli\u003eRest the injected meat at 0–4°C for 4–6 hours so it distributes.\u003c\/li\u003e\n\u003cli\u003eRub the outside, then smoke or roast low and slow.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIn the tub\u003c\/h2\u003e\u003cp\u003eA fine, savoury powder that dissolves cleanly into warm liquid for injecting. Store cool, dry and airtight, out of the sun.\u003c\/p\u003e\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Flavours (natural flavouring complexes, vegetable protein extract, maltodextrin, colour 150d, flavour, vegetable oil), Mineral Salts 451, 341, Salt, Sugar, Yeast Extract, Vegetable Powders, Food Acid 262, Herbs and Spices, Spice Extract, Vegetable Gum 415.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e No gluten-free claim is made; may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/233_proud-slicing-lamb-rump.png?v=1783006830\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eEvery serious lamb shoulder needs flavour working from the inside as well as out. Inject it the night before so the moisture settles deep, then let the rub build the crust while it smokes low and slow. Season the outside with \u003ca href=\"\/en-nz\/products\/four-monkeys-bbq-lamb-rub\"\u003eFour Monkeys Lamb Rub\u003c\/a\u003e and finish the plate with a mop of \u003ca href=\"\/en-nz\/products\/boomas-bbq-boomtang-bbq-sauce\"\u003eBoomas Boomtang BBQ Sauce\u003c\/a\u003e. Juicy right through the middle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Injected Smoked Lamb Leg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFlavour smuggled right into the middle.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2.5kg bone-in lamb leg; 2 tbsp Lamb Injection powder; 150ml chicken stock or water; 2 tbsp your favourite lamb rub.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eDissolve the injection powder in the warm stock and let it cool.\u003c\/li\u003e\n\u003cli\u003eInject evenly along the grain all over the leg, then rest it in the fridge for 4–6 hours.\u003c\/li\u003e\n\u003cli\u003eRub the outside and smoke at 120°C until it reaches 63°C for pink slices, about 3–4 hours.\u003c\/li\u003e\n\u003cli\u003eRest 15 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Half the label ratio suits a leg about half the size of a full comp cut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes it add heat?\u003c\/strong\u003e No — it's a savoury, herby flavour and moisture injection with no chilli.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it gluten free?\u003c\/strong\u003e No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in Australia, in Melbourne.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do I use it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve a quarter cup in 300ml of liquid, inject 5–7kg of lamb along the grain, then rest cold for 4–6 hours before cooking.\"}}, {\"@type\": \"Question\", \"name\": \"Does it add heat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No — it's a savoury, herby flavour and moisture injection with no chilli.\"}}, {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No gluten-free claim is made, and it may contain soy, gluten, milk, sesame, peanuts and tree nuts — always check the physical label.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in Australia, in Melbourne.\"}}]}\u003c\/script\u003e","brand":"BUTCHERS AXE","offers":[{"title":"Default Title","offer_id":44526759346218,"sku":"BA-LAMB-INJ","price":32.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/ba-lambinj-front-t.png?v=1783310255","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/butchers-axe-lamb-injection-500g","provider":"THE RUB HUB","version":"1.0","type":"link"}