Great on
Season by weight for the portion you are cooking.
- Steak
- Chicken
- Pork
- Burgers
- Salmon
- Prawns
- Corn on the cob
- Baked potatoes
- Roast vegetables
- Stir into softened butter
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Seasoning blend · 100g resealable pack
Cowboy Butter Seasoning
Garlic, lemon and herbs with a smoky kick
Made to be stirred into butter.
Dried lemon peel and sumac do what fresh lemon cannot in a dry blend — they hold their brightness without moisture, keeping the parsley fragrant and stopping the garlic from going sharp. Cayenne and smoked paprika run quietly underneath, a warmth that builds after the lemon and herbs have made their first impression.
£6.95
Season straight from the resealable pack over hot meat and vegetables, or work the batch-guide amount into softened butter and roll it into a log for the table.
Quantity
1
Cart Value£0.000 items
Add 3 more packs, or £18.05 more, for 10% off.
Delivery is £2.50 for blends. Free at £35.00 after discount, or when a reward includes free delivery.
Ingredients
Garlic Powder, Salt, Parsley, Lemon Peel, Sumac, Smoked Paprika, Onion Powder, Cayenne, Thyme, Spices, Herbs.
Contains no butter — named after the garlic-and-herb butter it makes.
Allergens
No declared allergens in this blend.
How to use
Batch guide
Per weight of meat or vegetables. Weigh the seasoning once — teaspoons are a rough check only.
- For 250g meat/veg
- Use 10g (approx. 2 generous teaspoons)
- For 500g meat/veg
- Use 20g
- For 1kg meat/veg
- Use 35–40g
Two ways to use this blend. As a dry seasoning, season meat or vegetables from the pack while they're still hot from the grill or pan — the lemon peel, garlic and herbs bloom in the residual heat and need no cooking time to open up. Use the amount in the batch guide above for the weight of food.
As a compound butter: weigh the butter and use that same guide for its weight. Work the amount into softened salted butter, roll tightly in cling film and chill until firm. Slice a disc onto a hot steak, grilled chicken breast or corn on the cob as it comes off the heat. The butter carries the seasoning across the whole surface as it melts, adding richness that a dry shake cannot replicate.
Pro tip: make a full log of the compound butter and freeze it. It keeps for three months. Slice off a disc whenever you need it — it turns a weeknight chicken breast or a piece of salmon into something worth sitting down for, with no additional preparation.
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