Rosemary is an intensely aromatic herb native to the Mediterranean that has a woody and peppery favour with hints of pine, nutmeg and camphor. As with fresh Rosemary, dried rosemary is intensely fragrant. The flavour of Rosemary will permeate roasts and goes extremely well with chicken (breasts, thighs, drumsticks, wings, whole birds), Lamb (leg, shoulder, rack, chops/cutlets and shanks), Beef (rump, steaks, rib eye roast, sirloin roast, fillet, flank, ribs), Veal (roast joints).