📖 Instructions

1. The Day Before: Begin by trimming any excess fat from the lamb shoulder. A little fat is good for flavor, but too much can make it greasy.
2. Create the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, salt, and black pepper. Don't skimp on the herbs; they're crucial!
3. Marinate the Lamb: Place the lamb shoulder in the bowl with the marinade. Make sure every inch is coated. Cover the bowl with plastic wrap and refrigerate overnight, or for at least 8 hours. The longer, the better!
4. Preheat the Oven: The next day, preheat your oven to 300°F (150°C). Low and slow is the way to go for ultimate tenderness.
5. Prepare the Vegetables: Roughly chop the onions and carrots. These will create a flavorful base for the lamb to roast on.
6. Layer the Veggies: Spread the chopped onions and carrots in the bottom of a large roasting pan.
7. Rest the Lamb: Place the marinated lamb shoulder on top of the bed of vegetables. Pour any remaining marinade over the lamb.
8. Add Liquid: Pour the beef broth into the roasting pan. It should come about halfway up the side of the lamb. This helps keep the meat moist and adds depth of flavor.
9. Cover and Roast: Cover the roasting pan tightly with aluminum foil. This will trap the moisture and create a steamy environment. Place the roasting pan in the preheated oven and roast for 6-7 hours, or until the lamb is incredibly tender.
10. Check for Tenderness: After 6 hours, check the lamb for tenderness. It should be easily shreddable with a fork. If not, continue roasting for another hour.
11. Rest the Lamb Again: Once the lamb is tender, remove the roasting pan from the oven. Let the lamb rest in the pan for at least 30 minutes. This allows the juices to redistribute, resulting in a more flavorful and moist final product.
12. Shred the Lamb: After resting, remove the lamb from the roasting pan and shred it using two forks. Discard any large pieces of fat or bone.
13. Strain the Pan Juices: Strain the juices from the roasting pan into a separate container. Discard the cooked vegetables.
14. Sear the Lamb: Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Add the shredded lamb to the skillet and sear it until it's slightly crispy and browned, about 5-7 minutes. This adds a wonderful texture.
15. Keep Warm: Keep the seared lamb warm while you prepare the pita bread and tzatziki sauce.
16. Warm the Pitas: Warm the pita bread in a dry skillet or in the oven until they are soft and pliable. Be careful not to burn them!
17. Assemble the Gyros: Spread a generous amount of tzatziki sauce on each pita bread. Add a pile of the seared lamb. Top with sliced tomatoes, red onion, and fresh parsley.
18. Serve Immediately: Serve the gyros immediately while they are warm and delicious. Enjoy every bite!