SINSQUE: Grass Lamb Rub – 210g

Made for lamb, and lamb knows it

Grass is the rub that finally does justice to a good bit of lamb. Herby, savoury and green, it wraps around shoulders, cutlets, backstraps and chops like it was born to — the kind of seasoning that makes Sunday roast the meal everyone actually turns up for.

The flavour

Fresh, herbaceous notes lead — think garden herbs against a savoury, gently sweet base. The middle is rounded and mellow, and it finishes clean and grassy, cutting through the richness of lamb fat rather than fighting it.

How to cook with it

• Rub a lamb shoulder heavily and slow-roast until it pulls apart
• Season cutlets and chops before a fast, hot grill
• Coat a backstrap, sear hard, then rest for pink-in-the-middle slices
• Sprinkle over roast veg alongside the lamb to tie the plate together

In the jar

A green-flecked, savoury blend with visible herbs through a fine-to-medium grind. Loose and free-flowing so it coats evenly across awkward lamb cuts.

Ingredients & Dietary

Ingredients: Salt, sugar, spices, herbs, flavour enhancer 621, anti caking agent 551.

Dietary: May contain traces of soy, gluten (wheat), milk, sesame, peanuts and tree nuts — always check the physical label.

The Rub Smuggler's Verdict

Officer, I've never seen that lamb shoulder before in my life. Rub it heavy, roast it slow, and rest it properly before you pull it apart. Mop Rum and Que Meat Juice Glaze over the last stretch, then a dab of Tracklements Horseradish Cream across the sliced meat.