Winter 2024

Slow Cooked Lamb Shoulder Gyros

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Serving: 4

Prep Time: 1 hour

Cook Time: 4.5 hours

Slow Cooked Lamb Shoulder Gyros


1 tablespoon dijon mustard

125ml (½ cup) olive oil

1 tablespoon Greek spice mix

1 tablespoon Maldon Sea Salt

2 lemons, cut into 2cm thick slices

1.8kg lamb shoulder, bone in, butterflied

6 garlic cloves, peeled

½ bunch fresh oregano plus extra leaves to serve

250ml (1 cup) vegetable stock

2 tomatoes, sliced

1 red onion, sliced

2 tablespoons parsley leaves, chopped

4 large pita bread

Tzatziki and fried potatoes to serve


These slow cooked lamb shoulder gyros are not only the ultimate winter warmer, but perfect for entertaining. Serve up with pita bread, tzatziki and tomato salad for the ultimate feast that will have your guests coming back for seconds.

  1. Preheat the oven to 160°C.
  2. In a large bowl whisk together mustard, oil, Greek spice mix and 1 tablespoon of Maldon Sea Salt flakes. Place into the fridge to marinate overnight.
  3. In a large roasting pan line the base with lemon rounds, top with lamb shoulder. Using a small knife make 6 small incisions over the lamb and insert a garlic clove in each. Pour the marinade over the lamb and coat completely. Scatter with oregano leaves and pour the stock into the pan. Season with Maldon Sea Salt flakes. Cover with a large piece of baking paper and tightly cover with foil. Roast for 2 hours and 30 minutes.
  4. Remove baking paper and foil and increase oven temperature to 190°C and cook for a further 2 hours, basting with liquid and juices every 15 minutes.
  5. In a bowl combine, tomato, onions and chopped parsley. Season with Maldon Sea Salt flakes.
  6. Heat a chargrill pan over medium heat and cook pita bread for 30 seconds to 1 minute on each side.
  7. Using two forks shred the lamb and discard the bones.
  8. To assemble the gyros, spread pita with tzatziki, top with slow cooked lamb shoulder, tomato mixture and fried chips.
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