Without a doubt, fresh rosemary or thyme is the best herb for lamb as it perfectly compliments the flavour of the lamb but you can substitute in sage for pork and chicken or if you dont have any fresh herbs to hand, just use the dried versions.
Marinades also tenderise the meat so if you have a cheaper cut, you will get excellent results.
ServesPrep / Cooking TimeDifficulty
8 10 minutes 1

If it is available, buy the fresh herbs growing in pots as these will last you for a good fortnight if kept watered - look lovely on the kitchen windowsill too!



1 long stem of the herb of your choice
Olive Oil
Sea Salt
Freshly ground black pepper


  • Simply take a sprig of the herb of your choice, run your hand down the stem, pulling off the leaves as you go.
  • If you are marinading meat, place the meat in an airtight and watertight container, sprinkle the herb over the top with some olive oil and black pepper, put the lid on the container and shake it about. Leave in the fridge for 1-2 hours or overnight if possible.
  • When you are ready, remove from the marinade and cook as normal.
  • If you are cooking, for example a leg of lamb, simply sprinkle the herb over the joint, rub with olive oil and black pepper before you place it in the oven. Wonderful taste and aroma!
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