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Prepare your smoker or pellet grill Prepare your smoker at degrees. We used post oak for this cook. Otherwise we recommend hickory or pecan wood for this smoke. Smoke the lamb Place the lamb in the smoker. If you are using an offset smoker place the larger end towards the fire. Smoke until internal temperature. That took 4 hours for a 4. Make the tzatziki sauce While the lamb is smoking make the tzatziki sauce. Mix all of the ingredients in a small bowl.
Place the garlic cloves in the plan. Cover with foil and return to the smoker. Using 2 forks pull the lamb. Incorporate all the roasted garlic and jus from the cook.
Discard the bone. Make the gyro Lay down fresh pita bread. Top with pulled lamb, the homemade tzatziki sauce, diced cucumber, tomato, red onion and feta cheese. Use this popup to embed a mailing list sign up form.
Alternatively use it as a simple call to action with a link to a product or a page. Contact This is one of our more basic recipes, yet super delicious! Prep the lamb Remove any hard fat from the lamb. Apply a light coat of a neutral cooking oil such as olive oil as a binder. Season with the minced rosemary. Season with Holy Cow. Season with Garlic and Herb. Allow to adhere for at least 15 minutes. Finish the lamb Remove the lamb from the smoker. Smoke the lamb until it's tender which is usually around internal temperature.