Pulled lamb gyros

While perusing my freezer, I noticed there were a number of lamb cuts of which I needed to
make use.  I grabbed two lamb necks and figured I’d use them to make pulled lamb.

The marinade consisted of finely ground pepper, granulated garlic, onion, herbs de provence,
Cavender’s Greek seasoning, vegetable broth, lemon juice and olive oil.

The lamb necks were marinated for 36 hours and then seasoned with Dizzy Pig’s Mediterraneanish.
They were placed on the Egg at 240F with Pecan and Apple wood chunks.

Smoker shot around 3 hours in.

I made some pita bread.

After a 30 minute rise.

They were allowed to soften and then placed in a plastic bread bag.

Tzatziki sauce was made using finely grated and drained cucumbers, minced garlic, lemon
juice, Greek yogurt, salt and pepper.

The lamb necks were taken off the Egg once they probed without any effort.  They were around
190F at this point.  They were FTC’d for about 2 hours and then shredded.

Made some fries.

Time for dinner.

I wish I had some hickory on hand, but the pecan and apple did a decent job.  The natural
fattiness of lamb makes for excellent pulled sandwiches.  Lots of tzatziki sauce and fresh
sliced vegetables helped balance the richness of the lamb.  Good eats.