Rambo Lamb Rub

Lamb. The seller describes it as a Mediterranean-inspired blend for lamb roasts, chops and BBQ skewers. Like the rest of this range it is pointed at one protein rather than limited to it.

The blend is the same. The tin holds slightly more, is rigid, reseals against a flat rim rather than a zip, opens one-handed and can be refilled; the pouch is normally cheaper per gram. The comparison further up this page works both figures out from the two live listings, so it reflects today's prices.

If it is going to live in a cupboard and the seasoning is what you want, the pouch. If it is going to live outside beside a barbecue — carried out, put down, opened one-handed, rained on — the tin is doing real work. If both, buy the tin once and refill it from pouches after that.

Yes, if there is a fat cap. Shallow parallel cuts about two centimetres apart, then again across them to make diamonds, cutting through the fat but not into the meat. It lets the seasoning below the surface and helps the fat render rather than sitting in a layer.

A few hours to overnight in the fridge, uncovered, for a leg or a shoulder — the salt works in and the surface dries, which gives you a crust. For chops and cutlets, seasoning shortly before cooking is fine, since there is not enough thickness for a long rest to make much difference.

Two to three level tablespoons is a reasonable starting point for a whole leg, pressed into the scored fat as well as over the surface. Around two tablespoons per kilogram is the general rule of thumb.

Surface area. Cubed meat has several times the surface of the same weight in one piece, and a rub only works on surfaces. Toss the cubes in a bowl with the seasoning rather than sprinkling them.

Taste first. Rubs are generally salted already, and adding more on top is the most common reason a well-seasoned piece of lamb ends up too salty. Season at the table if it needs it.

Fifteen to twenty minutes under loose foil for a leg, a few minutes for chops. Resting lets the juices settle back through the meat instead of running out onto the board the moment it is cut.

Yes, and it is the sensible way to run it. Empty the tin and wipe it dry first rather than pouring a new pouch onto the last of an old one, otherwise the oldest seasoning stays at the bottom indefinitely. If the tin has been washed it must be completely dry before refilling.

The packs are built from 100g pouches. Same blend, different format — if you specifically want the tin, buy the tin listing.

The ingredient and allergen statement printed on the pack is the only answer to that, and it is the maker's to give. This listing does not publish an ingredient list, and anything the seller's own description says about what the blend contains or is free of is their statement rather than ours. If you are avoiding an allergen, read the pack and ask the maker if anything is unclear.

Orders are dispatched by the store the next business day and typically arrive within 1 to 3 business days by courier. Enter your address at checkout to confirm delivery coverage for your address.

Free delivery applies on orders above $69 in the Auckland region — the delivery fee is confirmed at checkout. There is no minimum order value.

Photograph it as it arrived and contact the store the same day. Returns are handled by the store that sold the item, and nothing in a store's policy limits your rights under the Consumer Guarantees Act 1993.