How To Cook Lamb Gyros On An Auspit

Few meals bring people together quite like homemade lamb gyros. Crispy on the outside, juicy in the centre, and packed with Mediterranean flavour, it is one of the best recipes you can cook on an Auspit.

Using a lamb shoulder, Flaming Coals Gyros Rub, and a simple lemon basting mix, you can create authentic charcoal cooked gyros that are perfect for wraps, salads, or sharing with family and friends.

If you have been wondering how to cook lamb gyros on a rotisserie, this simple guide will have you carving in no time.

Quick Answer: How Do You Cook Lamb Gyros On An Auspit?

Slice a lamb shoulder into even pieces, season generously with Flaming Coals Gyros Rub, stack the meat onto an Auspit gyros skewer, baste regularly with a mixture of lemon juice, olive oil, and salt, then cook over charcoal until the lamb reaches an internal temperature of 65°C.

Ingredients

• 2.5kg of lamb shoulder
• Flaming Coals Gyros Rub
• 2/3 olive oil
• 1/3 lemon juice
• Pinch of salt
• Fresh rosemary sprigs

Equipment

• Auspit Rotisserie
• Gyros discs and skewer
• Meat thermometer
• Charcoal
• Basting bowl

Step 1: Slice The Lamb Shoulder

Cut the lamb shoulder into slices that are a similar thickness and size.

Pro Tip: Keeping the pieces consistent helps the lamb cook evenly and makes carving much easier once it comes off the spit.

Step 2: Season Generously

Lay the lamb pieces out and season both sides with Flaming Coals Gyros Rub.

For the best coverage, sprinkle the seasoning from slightly above the meat. This creates a more even coating across every piece instead of leaving concentrated patches.

Step 3: Build Your Gyros

Place one gyros disc onto the skewer first.

Thread each piece of lamb onto the skewer vertically, stacking the slices neatly as you go.

Once all the meat has been loaded, place the second gyros disc on top and tighten it securely. Compressing the meat helps it cook evenly and keeps the gyros stable while rotating.

Step 4: Start Cooking

Position the gyros over a bed of hot charcoal and start the Auspit motor.

The slow rotation allows the lamb to cook evenly while continuously basting itself with its own juices.

Steady charcoal heat works best. Avoid large flames, as they can burn the outside before the inside has cooked through.

Step 5: Baste Throughout The Cook

Mix together:

• 2/3 olive oil
• 1/3 lemon juice
• A pinch of salt

Instead of using a brush, dip fresh rosemary sprigs into the mixture and use them to baste the lamb throughout the cook.

The rosemary lightly perfumes the meat while the lemon and olive oil help keep the surface moist and encourage beautiful colour.

Step 6: Cook To Temperature

Continue cooking until the centre of the lamb reaches an internal temperature of 65°C.

Using a meat thermometer is the easiest way to know when your gyros is ready.

Once it reaches temperature, remove it from the fire and allow it to rest for around 10 minutes before carving.

Serving Ideas

Freshly carved lamb gyros is perfect served with:

• Warm pita bread
• Tzatziki
• Tomato
• Red onion
• Lettuce
• Chips
• Greek salad

Or simply carve it straight onto a plate and enjoy it on its own.

Tips For Better Lamb Gyros

• Keep the lamb slices a similar size.
• Season both sides generously.
• Sprinkle the rub from above for even coverage.
• Baste regularly using fresh rosemary.
• Cook over steady charcoal, not flames.
• Always cook using an internal thermometer rather than guessing.

Final Thoughts

Learning how to cook lamb gyros on an Auspit is easier than most people think.

With quality lamb shoulder, Flaming Coals Gyros Rub, steady charcoal, and regular basting, you can create juicy, flavour-packed gyros that rival your favourite takeaway.

Once you try it over charcoal, it is hard to cook it any other way.

FAQ

What is the best cut of lamb for homemade gyros?

Lamb shoulder is the best cut because it has enough fat to stay juicy during rotisserie cooking while developing a delicious crispy exterior.

What temperature should lamb gyros be cooked to?

Cook lamb gyros until the centre reaches an internal temperature of 65°C, then allow it to rest before carving.

How do you keep lamb gyros juicy on a rotisserie?

Baste regularly with a mixture of olive oil, lemon juice, and salt while cooking over steady charcoal heat, and avoid cooking directly over large flames.