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lincolnshire pasture

Italian herbed salt rub

Here is a delicious Italian herby salt mix, to rub over lamb one hour before cooking.




  • 100g coarse salt
  • 10g fresh rosemary
  • 5g fresh sage
  • 1 clove of garlic



Wash the rosemary and sage, and dry well with kitchen paper.

Peel the garlic clove.

Mix the rosemary, sage and garlic, and chop finely with a mezzaluna.

Pound the salt and herbs together with a pestle and mortar, crushing well until the salt grains are very fine. Rub into the lamb at least one hour before cooking.

The salt rub will keep for three months in an airtight jar.

07899 833157

Amazing quality meat

We cooked it low and slow and the shoulder was really moist and tender. This lamb had a delicious sweet flavour and the fat was very good. An excellent piece of meat – faultless.

Nathan Outlaw,
Restaurant, Cornwall
(2 Star Michelin)

Fantastic… really good

Well done!

Fabrice Uhryn,
Waterside Inn, Bray
(3 Michelin stars)

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