You can’t cook New Zealand lamb without this chunky-cut herb hero. Rosemary, thyme, garlic, and flaky sea salt are an unstoppable force of flavour that will remind you why you love grilling so much. Perfect for creating a crispy crust on a lamb forequarter, or simply sprinkle onto chops for the classic Kiwi barbecue. Give Nana’s Sunday roast a flame-grilled run for its money!