Everyone loves lamb gyros cooked on a spit roaster and who wouldn't. Cooking gyros a great fun way to cook for large groups of people, in particular 18 and 21st birthdays where the guests tend to keep straggling in hours after the official start time. 

Ingredients:

  • 10kg lamb sliced very thinly, ideally shoulder, however leg will be fine. 
  • 15g oregano
  • 15 heads garlic finely chopped
  • 50g sea salt
  • 30g sweet paprika
  • 20g freshly ground pepper
  • 2 large onions finely chopped (or put through a blender is even better)
  • Basting mixture: 100ml olive oil, 100ml lemon juice. Sprig of rosemary for basting

Method:

  • Mix all of the ingredients (except for the basting mixture) with the meat and allow to marinate overnight. Drizzle some olive oil into the mixture if it is too dry.  

Attaching it to the spit:

  • You need a rotisserie skewer and 2 gyros discs
  • Attach one disc to the rotisserie skewer and thread each piece of meat onto the skewer one by one up against the gyros disc. 
  • Once all the meat is on the skewer, affix the second disc onto the skewer and squeeze the 2 dics tightly together so that the meat is wedged between the 2 discs. if you do not wedge it together tight enough, the meat will come loose. 

Basting:

  • Using a mixture of olive oil, lemon juice and salt, baste the meat every 20-30 minutes to keep it moist from the outside. Once the outside of the meat is cooked, use an electric carving knife to shave off the outter layer so that the inner layers can cook and get crispy. 

Cooking time:

Many things will affect your cooking time, however allow around 3 hours. You could slow down the cooking process by raising the lamb gyros to the very top of the rotisserie height adjustment setting if you wanted to carve over a longer period of time. Gyros style cooking is carved throughout the cooking process so if you want to serve all the food together, you'll need to keep the carved parts warm. 

 

You can also check our Chicken & Lamb Mixed Gyros recipe, click here.


  Rhiannon Peterson   By: Rhiannon Peterson

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