Ingredients
- Small Welsh Lamb Shoulder bone in (or half a shoulder)
- 2 tbsp olive oil
- 4 cloves garlic, crushed or 1 tsp garlic granules
- Handful fresh mint chopped
- 2 tsp dried oregano
- ½ tsp paprika
- ½ tsp cinnamon
- Splash vinegar
- Seasoning
For the tzatziki:
- Pot of natural Greek yogurt
- ½ cucumber deseeded and grated
- 2 lemons – grated and juiced
- 1 tbsp extra virgin olive oil
- 2 cloves garlic crushed
- handful chopped dill and mint
- pinch of salt and black pepper
300
Cooking Time
Prep Time
Serves
These Welsh Lamb gyros are the perfect mid-week meal that will satisfy the whole family. Simply pop in the slow cooker and get on with your day, knowing that you're in for a treat at tea time!
- Place all the marinade ingredients in a large bowl or plastic bag, mix well then add the shoulder and coat in the marinade.
- Leave to marinade for at least an hour, or overnight if possible.
- Pre heat your slow cooker to low, pop the lamb in with the marinade and add a splash of water in the base.
- Cook for 4-5 hours, then turn up to the high setting while you prepare the tzatziki and sides.
- For the homemade tzatziki, simply mix all of the ingredients together.
- Finish the lamb by removing from the slow cooker, skim the fat off the top of the juices, and shred the lamb and mix in the juices.
- Serve with boiled new potatoes, cubed feta and salad on warmed flatbreads.
