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Lamb Shoulder Gyros

Lamb Shoulder Gyros

Serves 4 


  • ⅓ cup (80ml) olive oil
  • 2 teaspoons dijon mustard
  • 2 cloves garlic, crushed
  • 2 teaspoons Greek herb and spice mix
  • Juice of 1 lemon plus extra to serve
  • 1 tablespoon salt flakes
  • 2.6kg lamb shoulder - bone in
  • 4 medium size pita bread
  • 200g tzatziki
  • 3 roma tomatoes, sliced
  • 1 red onion, sliced
  • 2 tablespoons parsley leaves, chopped


Step 1

In a large bowl combine the oil, mustard, garlic, greek spice mix and lemon. Add lamb, season with salt flakes and turn to coat thoroughly. Chill for 12-24 hours to marinate.

Step 2

The next day, preheat the oven to 150°C. Place lamb in a large roasting pan and roast, basting regularly with the cooking juices, for 3 hours 30 minutes to 4 hours or until lamb is very tender. Rest for 30 minutes, then pull lamb apart using a fork and tongs.

Step 3

Heat a large chargrill pan over medium- high heat and cook pita bread on each side for 1 minute until charred.

Step 4

To serve the gyros, spread the pita bread with tzatziki, top with lamb shoulder, tomato, onion, parsley leaves and a drizzle of lemon juice and enjoy.