Herbs and Spices for Lamb

Picture a provincial Greek taverna, with heady wafts of oregano and grilled meats drifting from the kitchen. Our Greek Grilling Spice captures those classic flavours of oregano and garlic, with native lemon myrtle standing in for citrus, rounded out with rosemary and other warming spices. Mix with oil and marinate before grilling or frying, or rub into roasts such as a leg of lamb. Its bright, herbaceous and savoury notes suit seafood just as well, or sprinkle over fried saganaki for a fragrant lift.

Flavour Notes: Herbaceous, garlicky, zesty, Mediterranean

Cuisine: Greek

Heat Level: 0/5

Chermoula has been an integral part of the Moroccan kitchen since it was discovered in Northern Africa in the 7th century. This blend gives a spicy, true North African flavour. Traditionally used to flavour fish, it is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. It is also delicious as a flavouring for lamb or poultry, especially when grilled, barbecued or roasted.

Flavour Notes: Herbaceous, mild heat, savoury, zingy

Cuisine: African

Heat Level: 2/5

Add a unique smoky flavour and crunch to your favourite dish. Inspired by traditional Middle Eastern dukkah, this Smoky Almond Dukkah features South Australian-grown almonds, red gum-smoked South Australian sea salt and Tasmanian pepperberry. Use as a crust for fish, chicken or lamb, or to add another dimension to everyday dips and salads.

Flavour Notes: Smoky, nutty, savoury

Cuisine: Australian

Heat Level: 0/5

Sweet, savoury, fragrant and irresistibly warm, Lamb Spice brings bold European and Mediterranean flavours to life in every bite. Perfect for marinating lamb before grilling or roasting, simply blend with oil to unlock its full depth and aroma. Want to impress at the table? Use it to create a rich finishing sauce for roasts or whisk it into a vibrant dressing for hearty salads.

Flavour Notes: Savoury, fragrant, warmly spiced, slightly sweet

Cuisine: European

Heat Level: 0/5

Love our Everything Bagel Blend? Then this saltier Middle Eastern version is for you. Its smoky, zingy and deep flavours sit in unique combination to make a blend so moreish, you’ll add it to almost everything! Smoked paprika, poppy seed and black lime come together to make this Ottolenghi-style spice mix, perfect for traditional Middle Eastern cooking and mezze-style plates - sprinkled on dips, flatbreads and vegetables. Equally delicious in everyday cooking or at the table, on fish, meat and veggies. Seriously addictive!

Flavour Notes: Smoky, salty, earthy

Cuisine: Middle Eastern

Heat Level: 1/5

Moderately hot with fruity tones, Madras Curry Masala is a typically strong South Indian curry blend. As it releases its flavours after only a short cooking time, it may be added towards the end of cooking in dishes such as pumpkin soup. Madras Curry Masala is an accommodating blend that will suit most meat, vegetables and even fruit.

A key feature of Ethiopian and Eritrean cooking, Berbere gives wats (stews) of meat, vegetables or lentils their signature flavour.

This classic East African blend is a fruity, fiery, powerhouse blend with strong flavours of chilli, cardamom and fenugreek. It is used in staples like doro wat (chicken stew) and misir wat (red lentil stew), and is typically eaten with injera, a fermented flatbread. Berbere's richness also complements red meat and oily fish.

Flavour Notes: Fiery heat, earthy, fruity

Cuisine: African

Heat Level: 4/5

Hot, hot, hot! But oh, so delicious. Harissa is consumed in its native Tunisia as an accompaniment to couscous, grilled meats and slow-cooked stews. It is a versatile chilli blend that can be used in many ways. This spicy seasoning can be stirred into soups and stews, used as a dry rub, mixed with plain yoghurt to marinate chicken or as a dip, or combined with diced tomatoes to spoon onto kebabs and wraps.

Flavour Notes: Punchy, fiery, smoky, fragrant

Cuisine: Tunisian

Heat Level: 4/5

Capturing the cultural crossroads of Morocco, Moroccan Souk Spice is a robust expression of its Berber, Moorish, Mediterranean and Arabian influences. With a mild heat and spicy flavour, this blend is well suited to a range of cooking methods and ingredients, including roast vegetables, grilled chicken and steak, tagines, salad dressings and sauces.

Flavour Notes: Vibrant, zesty, warmly spiced, gentle heat

Cuisine: Moroccan

Heat Level: 2/5

Ras El Hanout is one of the world’s most complex spice mixtures, and often contains dozens of ingredients. It is a traditional Moroccan blend, meaning 'head of the shop', and represents the very best a spice merchant has to offer. The recipe shifts from souk to souk, but our blend contains 29 spices including paprika, cumin, ginger, coriander, cassia and turmeric. Earthy, floral and fragrant, this harmonious signature blend flavours rice, tagines, couscous, game and lamb beautifully.

Flavour Notes: Earthy, complex, floral, fragrant

Cuisine: Moroccan

Heat Level: 0/5

In this blend, we have tried to capture the uniqueness and diversity of the Australian bush. From the explosive Tasmanian native pepperberry to the astringent desert bush tomato, your palate will be taken on a journey throughout Australia. Used sparingly, it can be added to an array of dishes as a delicious substitute for regular pepper.

Flavour Notes: Peppery, fragrant, earthy, bright

Cuisine: Australian

Heat Level: 0/5

Big in flavour and easy to use, BBQ Bloke's Spice is just the thing for every barbecue lover. Dry-marinate meat in spice mix, heat oil on BBQ and cook to your liking. With a hint of chilli and a kick of pepper, this blend goes well with beef, lamb, chicken and pork. When mixed into a wet marinade with oil, it is great on roast potatoes.

Flavour Notes: Smoky, savoury, gently spiced, zingy

Cuisine: Australian

Heat Level: 2/5

Inspired by the classic flavours of American barbecue, BBQ Glaze Spice helps create a family feast to be eaten with sauce-stained fingers. Also delicious added to burger patties, onion wedges, sticky wings or glazed ribs - the possibilities are endless! Use as a marinade or a dry meat rub for beef, lamb, pork or chicken. And of course, it can be reduced to a magnificent sweet, sticky glaze that is the work of mere moments.

Flavour Notes: Sweet, smoky, savoury

Cuisine: American

Heat Level: 0/5

Viva Tex Mex! The official dish of the US state of Texas, chilli con carne literally means 'chilli with meat' and is often referred to as just 'chilli'. Ours is a delicious and fiery blend that's hard to beat. Packed full of Mexican chillies and cumin, this blend is perfect in tacos, spicy casseroles and bean soup.

Flavour Notes: Fiery, savoury, earthy, complex

Cuisine: American

Heat Level: 3/5

Be whisked away to the wide open spaces of Argentina's Pampas region with Chimichurri spice. Its original Basque name tximitxurri (translating to 'a mixture of everything'), refers not only to the array of ingredients, but to the versatility of its use which is influenced by geography, family traditions and the individual cook. This blend of herbs and spices makes the ultimate accompaniment to grilled or roasted meats, whether used as a zingy marinade before cooking or poured over meat or vegetables after grilling.

Flavour Notes: Herbaceous, savoury, slightly smokey

Cuisine: Argentinian

Heat Level: 0/5

Inspired by the age-old Yucatan dish cochinita pibil, this rub helps you cook an authentic Mexican family favourite at home. With smokiness and a mild, earthy heat from chipotle, and vibrancy from the traditional annatto seed, this blend is a sure-fire hit for lovers of Mexican food. Make low-and-slow pulled pork to serve in tacos, burritos, with rice and beans, in sliders or as a pizza topping. This versatile blend also makes a delicious chipotle mayo and combines well with beans for a vegetarian taco filling.

Flavour Notes: Smoky, savoury, earthy, medium heat

Cuisine: Mexican

Heat Level: 3/5