Rosemary bunches

Rosemary is delicious with lamb, in meatballs, on garlicky foccacia, in fact it is the go-to herb for more uses than mentionable. Great with baked potatoes and added garlic. Iconic way to prepare the most succulent leg of lamb – pierce all over, pop a garlic clove into the flesh followed with a rosemary stick – Leave in a lukewarm oven for the entire day while you’re at work or if it is for Sunday lunch, put it in the oven the evening before at 80C. Hang a bunch to dry, keep in a drawer or tub and rub some off when needed. Put the sticks into your braai fire for some aromatic joy.