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
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 versatile. Pulled 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
- Trim off any thick fat and silverskin from lamb shoulder.
- Coat generously with Ozpig lamb rub.
- 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.
- 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.
- Allow to rest for an hour before shredding, add the juices from the foil back in once shredded.
- Serve on tortilla wraps with a selection of salad.
Roasted Rack of Lamb