Herb-Infused Australia Day Hump Tallow. Perfect for BBQ’s.

Ingredients

• 1 cup Australian Camel Hump Tallow

• 1 tsp Smoked Salt (or Murray River Salt)

• ½ tsp Ground Wattleseed

• 1 small sprig of Rosemary or Lemon Myrtle

• Optional: Cracked Pepper

Method

1. Gently warm the Tallow until just melted.

2. Add the Rosemary or Lemon Myrtle and infuse on a very low heat for 10–15 minutes.

3. Remove Herbs.

4. Stir in the Wattleseed and Salt.

5. Pour into Jars or Tins and let set.

   
   

   Brush onto Camel, Beef, Lamb, Chicken, Snags, Prawns or toss roast potatoes.