Nothing is more Australian than this specially created blend of herbs and spices which pairs magnificently with any cut of Aussie lamb. Whether it’s a slow smoked shoulder, a char-grilled chop or a leg on the rotisserie, the flavours of this rub combined with the meat juices generate a scintillating taste sensation. Perfect for grilling, smoking and rotisserie.

Directions: Shake well. Sprinkle evenly on all sides of your meat. Press on well. Store in a cool dry place.

For rub longevity always replace seal after use.

Choosing smoking timber

Pairing the right smoke to provide the perfect balance of harmony with your proteins is an important decision for every pit-master. Look for the correct intensity of smoke to compliment your meat without over powering it. The following chart gives insights into choosing flavour profiles to best suit your proteins. SMOKE CHART

Meat Doneness 

Long gone are the days of poking a roast with a fork as a way of gauging how thoroughly cooked it is. Modern day thermometers have revolutionized cooking allowing you to cook proteins with accuracy to the nearest degree. The following chart provides internal meat temperatures to help you cook your proteins perfectly to suit your tastes. TEMPERATURE CHART 


Pulled Lamb Wraps

Slow cooked lamb shoulder shredded to perfection in fused with spices, garlic, rosemary and a hint of sweetness from honey and chicken stock. The perfect meat for a huge array of dishes, extremely versatilePulled lamb and coleslaw burgers, pulled lamb pizzas, souvlaki wraps, nachos you name it. 

Cooking Style: Smoker, indirect

Cooking Time: 6 hours


Lamb shoulder, bone in

Ozpig lamb rub

Chicken stock

Fresh Rosemary

Garlic cloves



Tortilla wraps



  1. Trim off any thick fat and silverskin from lamb shoulder. 
  2. Coat generously with Ozpig lamb rub.
  3. Smoke at 120C (250F) indirect with cherry or iron bark smoke (or your favourite) until internal temp 73C (165F) spritzing occasionally with water or apple cider vinegar.
  4. Remove from smoker and lay on a sheet of foil. Add a drizzle of honey, a few cubes of butter, a few sprigs of fresh rosemary, 3 or 4 garlic cloves, and some chicken stock. Wrap tightly and return to smoker until internal temp of 95C (203F) is reached. Check that it is fall apart tender, if not continue to cook for a bit longer.
  5. Allow to rest for an hour before shredding, add the juices from the foil back in once shredded.
  6. Serve on tortilla wraps with a selection of salad.

Roasted Rack of Lamb

Aussie lamb, jazz it up with a Frenched rack coated in a delectable mix of herbs and spices and reverse seared to perfection with a subtle hint of wood smoke in the Ozpig oven-smoker. Ask your butcher to prepare the rack for you or make use of the many instructional videos on the internet to do it yourself for an extra challenge. 

Cooking style: Smoker, reverse seared. (Roasted in a camp oven is great also)
Cooking time: 1-2 hours

1 Frenched Lamb rack
Ozpig Lamb rub
Dijon mustard

1. Coat lamb rack thinly with Dijon mustard 
2. Apply Lamb rub evenly on all sides
3. Place on rack in pre-heated smoker at a temp of 120c (250f)
4. Add your favourite smoking timber ( Cherry, Apple, Ironbark are all great choices). 
5. Allow to cook slowly until the internal temperature of the lamb reaches approx 50c (120f)
6. Remove lamb from smoker and allow to rest while you add the char-grill plate and build up the heat in the Ozpig. 
7. When grill plate is hot place the lamb rack over the heat and allow to sear on all sides turning constantly to avoid flare ups until it builds a nice crust and beautiful colour and a final internal temperature of 62c (145f)
8. Slice and serve with your favourite sides such as roasted or grilled veggies, garden salad, pasta salad, chips etc.
Temperatures are for medium cooked lamb, adjust for medium-rare, medium-well etc.