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Backyard Greek Lamb Barbecoa on your Grill / Smoker

American Grill and Pit Masters love to cook long low-n-slow Barbecue on their Grills and Smokers. There’s no denying that the protein choice is usually Beef or Pork, with the occasional Chicken thrown in.

Lamb Shoulder

One overlooked option is Lamb. The next time you see Lamb Blade Steaks on Sale, ask the Butcher to prepare you a 2 – 3″ Roast instead. You’ll get the Sale and the Butcher will be glad to oblige.

This cut is from the Shoulder, and like its Cow and Pig counterparts, it is a highly used muscle, which can take the long slow cooking time and present you with a tender, juicy, pullable meat.

Barbecoa has been used for centuries in so many cultures across the Globe.

Typically, a pit is dug out of the ground and lined with stone, rocks or brick. The fire is prepared and the meat placed to cook, covered, for 8-12 hours (depending on the size of meat).

Lamb is a favorite worldwide and is usually served at many religious family gatherings and celebrations, such as Easter.

In this article, we are going to focus on the Greek Culture. Greeks typically serve Lamb as Gyro (pronouned Hero) and Souvlaki.

Gyro’s are usually layers of meat placed on a spit and slow roasted over live fire.

The meat is then sliced off to prepare a “Greek Sandwich”.

When Lamb is served in chunks, it is called Souvlaki. It is prepared by skewering the chunks and kebob’ing them.

Ancient Greek Portable Barbecue Grill

Lamb has a very deliciously distinct flavor, and when cooked properly – looses it’s “gamey” flavor.

You, too, can get that Greek Sandwich flavor at home, with this Backyard Greek Gyro Recipe.

What You Will Need:

Tzatziki (Tsasiki) Sauce (White Cucumber Sauce)

  • 1 Cucumber (peeled and diced)
  •  1/2 Onion (diced)
  • 1/2 tsp. Salt
  • 3/4 cup Sour Cream or Greek Yogurt
  •  1/2 tsp. Tabasco Sauce (if you prefer)
  •  3 tbs. Lemon Juice
  •  1 clove Garlic
  •  Onion powder (to taste)

 The Roast

  •  2 Tomatoes (sliced or diced)
  •  1/2 Onion (sliced)
  •  1 Lamb Shoulder Roast
  •  1-2 tbs. Your Favorite Rub (we used DL Jardine’s)
  •  1 tbs. Black Pepper
  •  1-2 sprigs Rosemary
  •  1 Pkg. Naan or Pita Bread
  •  Wood Chunks
  •  Butchers Paper or Aluminum Foil

BBQ Lamb Shoulder Roast for Gyro’s Recipe

Serves: 2-4 

Cooktime: 5 Hours approx.

  •  Season Lamb Shoulder with your favorite dry rub and black pepper. Let set.
  •  Prepare your Grill / Smoker for a 5 hour Cook. We used 80% Alder and 20% Cherry Wood.

  •  Place your Shoulder Roast in an indirect corner (we used a deflector plate). Let cook for 2 hours. (Temperature here, does not matter. What you are looking for is the perfect color).

  • After 2 hours, check the color. If it is a deep brown color with a nice bark, pull your meat and wrap it in butcher’s paper or aluminum foil (aluminum foil will cook faster) with a garnish of Rosemary (if prefered).
  • In a blender or food processor, blend all your Sauce ingredients and place in the refrigerator to chill. (If you want a thicker Sauce, drain the diced cucumber on a paper towel to remove the excess water before blending). Season with salt and onion powder to Taste.

Steamin’ Hot Fall Off the Bone BBQ Lamb Shoulder Roast

  •  Braise for an additional 3 hours until it is “fall off the bone” or probes at 200-205* Fahrenheit.
  •  Place on the side loosely covered to let Rest for 20 minutes. In the meantime, you can slice your tomatoes and lightly toast your breads.

  • With your gloved hands, pull the meat apart to desired pieces.
  • Place down a layer of foil and build your sandwich. Lettuce, tomato, onion, sauce & meat.
  •  Roll up and enjoy!

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