How to Make Greek Style Gyros with Grass Fed Lamb Leg Steaks

Gyros is a dish of Greek origin which traditionally consists of rotisserie cooked meat that is sliced and served in pitta breads with fresh salad and tzatziki.

Making your own gyros means that you can ensure they're as fresh and tasty as possible, as well as utilising only the best quality cuts of meat.

This recipe has a bit of everything - premium protein, nutritious veggies and bag loads of moreish flavour.

It's also a winner for the whole family, and a true celebration of gold standard British lamb.

Our Grass Fed lamb is sourced locally from small Organic farms - including our own.

These farms let mother nature do all the hard work, allowing the lambs to graze on a natural diet and live out their days in the glorious British sunshine (sometimes!)

Grass Fed meat is not just superior in flavour, texture and sustainability - it is also hands down the most ethical way to produce meat. You can learn more in our article below.

After ageing for a minimum of 7 days, we cut our Grass Fed lamb leg steaks Gigot style with the bone on for extra flavour. The meat is rich, flavoursome and as tender as can be.

Here's the recipe.............

• 2 x 7 Day Dry Aged Grass Fed Lamb Leg Steaks (deboned)
• Rock salt & cracked black pepper

• 1 tablespoon dried oregano
• 2 unwaxed lemons – juice and zest
• Handful fresh mint, finely chopped
• Handful fresh dill, finely chopped
• 2 heaped tablespoons thick Greek yoghurt
• 90g Sublime Butter garlic & herb, melted
• 4 cloves Organic garlic, finely chopped

• 1 large cucumber, grated and squeezed
• 3 cloves Organic garlic, finely minced
• 500g thick Greek yoghurt – strained
• 1 tablespoon red wine vinegar
• 60ml extra virgin olive oil
• Rock salt & cracked black pepper

Salad Garnish

• 2 x Large Organic Isle of Wight heirloom tomatoes, thinly sliced
• 1 x Large red onion, thinly sliced
• 1/2 cucumber, cut into small chunks

1. Begin by removing your meat from the fridge for around one hour before starting, allowing it to reach room temp
2. Quarter each lamb steak, season generously and add to a large bowl with the remaining marinade ingredients, mixing with your hands until each piece of meat is well coated
3. Heat a griddle pan to a high, smoking heat and griddle each lamb steak until sealed on the outside and blushing in the centre - this should take around 2-3 minutes on each side
4. Remove the meat from the pan and leave on a wooden board wrapped in tin foil for 5 minutes, allowing the lamb to rest
5. Meanwhile, mix the tzatziki ingredients in a small bowl and refrigerate - then toast some pitta bread in the residual heat of the griddle pan
6. Slice the lamb into thin kebab-like strips and assemble into the toasted pittas, finishing with homemade tzatziki, salad and a wedge of lemon