FOUR MONKEYS BBQ: Lamb Rub – 270g

The one Australian lamb has been waiting for

The second release in the Four Monkeys range and the one that made the loudest noise. Lamb is a difficult protein to season — too much sugar and it fights the meat, too little and it goes flat. This blend of paprika, garlic, mustard and herbs sits exactly in the middle, which is why it keeps turning up on winning comp tables.

The flavour

Sweet paprika opens warm and red. Herbs and dehydrated vegetables carry the middle with a savoury, almost roasted depth, and salt lands clean on the finish so the lamb itself stays front and centre. Rich without ever being heavy-handed.

How to cook with it

• Season a boned lamb shoulder heavily and smoke at 120°C until it shreds into moist, glistening strands.
• Rub a rack of lamb, sear the fat cap hard, then finish indirect and rest to a blushing pink centre.
• Coat lamb ribs and cook them low until the fat renders and the edges crisp — the paprika turns deep and glossy.
• Toss chunks of pumpkin and potato in oil and a heavy dusting, then roast until the edges char.
• Rogue move: stir a teaspoon through Greek yoghurt with lemon for an instant sauce to serve alongside.

In the shaker

A deep red, medium grind with visible herb flecks and dried vegetable pieces. Free-running and it sticks well to a lightly oiled surface.

Ingredients & Dietary

Ingredients: Salt, sugar, paprika, other mixed spices, natural flavour enhancers (621), dehydrated vegetables, herbs, rice bran oil, no more than 2% anti caking agent (551)

Dietary: No gluten-containing ingredients are listed, so we describe this as gluten friendly rather than certified gluten free. Contains natural flavour enhancers (621). Allergens and traces — always check the physical label.

The Rub Smuggler's Verdict

Officer, I've never seen that lamb shoulder before in my life. Season it heavily, cook it until it shreds, and don't rush the rest. A late brush of Fancy Hanks Coffee & Molasses BBQ Sauce gives it a dark edge, and Drunken Sailor Raspberry & Wasabi Mustard on the side does the sharp work lamb always wants.

FAQ

Why is a lamb-specific rub worth it?
Lamb carries more fat and a stronger flavour than beef, so it wants paprika, mustard and herbs to lift it rather than a heavy sugar crust.

Does it contain MSG?
Yes — the ingredient list includes natural flavour enhancers (621). It is declared on the label.

Will it work on anything else?
It is excellent on roast vegetables, particularly pumpkin, potato and eggplant.