Bit bold Gyro flavor meets a boneless leg of lamb for our savory, tender, Traeger Gyro with Pulled Lamb! This one is easy to make, requires mostly passive cooking, and is going to be the new favorite of all the gyro-lovers in the house.
If you love gyros put also love tender, juicy, non-ground meat, why not marry the two and have the best of both worlds! This is the texture of the best pulled pork you've ever had, with the flavor of all your favorite fair or food cart gyros.
Pick up a boneless leg of lamb for this recipe, and make sure you leave on the netting holding it together until the very end. You can use whatever smoker you've got for this, and if you want to you can do the braise portion inside in the oven. We kept ours on the pellet grill since it was going already and we didn't want to heat up the house.
This is also the perfect recipe to smoke in the evening and then throw in the slow cooker overnight. Then, you have perfectly cooked lunch or an early dinner the next day with NO overnight smoking required. Win win.
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Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Try our Traeger Lamb Chops too!
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
1
Rub and Smoke
Dry the roast, coat with oil, and rub with all of the seasoning ingredients. Smoke at 220° for 3-4 hours.
2
Braise
Put the meat in a grill-safe baking dish, pour in the hard cider, and cover tightly. Cook at 300° for 2-3 hours, or until it is fork-tender.
3
Shred
Remove the netting from around the roast, and use two forks or some meat claws and shred the meat. Keep the juices in with it.
4
Load them up
Heat up your pitas and load them up with all the gyro fixings that you can handle. Don't be shy! Wrap in foil for easy eating, or just serve with lots of napkins.
5
Enjoy
These are great for lunch prep for the week, for a big family meal, or to bring to a potluck, cookout, or party. They travel well and keep warm well in a slow cooker too.
This Smoked Lamb Shank is fabulous, too!
Store your leftovers covered in the fridge for 3-5 days. I like to keep the meat in the juices when I store it.
The microwave works great for reheating pulled lamb. Just be careful not to overcook it, or it can dry things out.
Yup! In the notes section of the recipe card, there's a suggestion for a Greek Freak substitution. I would highly suggest picking up some Greek Freak though! We use it on a ton of different things. You can see all of my recipes featuring Greek Freak here!
Make some Homemade Pita Bread too!
Love a good gyro? Me too! This version uses boneless leg of lamb and bold Greek seasoning to make a pulled lamb gyro that is going to have you going back for seconds, and maybe thirds.
If you don't have any Greek Freak seasoning in the house yet, get some! But don't skip out on this Pulled Gyro in the meantime. You can substitute the following seasonings instead:
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Amount Per Serving: Calories: 654Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 153mgSodium: 1824mgCarbohydrates: 41gFiber: 3gSugar: 5gProtein: 47g
Nutrition data provided here is only an estimate.
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