Traeger Pulled Lamb Gyro Recipe

Bold gyro seasoning meets a boneless leg of lamb in this savory, tender recipe for Traeger Gyro with Pulled Lamb. Easy to prepare and mostly hands-off while it cooks, this pulled-lamb gyro delivers juicy, fork-tender meat and all the classic Mediterranean flavors that make gyros irresistible.

Traeger Smoked Gyro with Pulled Leg of Lamb

If you love traditional gyros but prefer whole cuts of meat over ground or formed gyro meat, this recipe is for you. A boneless leg of lamb is seasoned, smoked, then braised until it pulls apart just like the best pulled pork — but with unmistakable Greek-inspired flavor. It’s perfect for casual family dinners, meal prep, or feeding a crowd.

Buy a boneless leg of lamb — leave the netting on while cooking to hold the roast together, and remove it only when you’re ready to shred. You can use any smoker or pellet grill you have; the braise portion can also be finished in the oven, Instant Pot, or slow cooker if you prefer. Leaving everything on the pellet grill helps avoid heating the kitchen, but the method is flexible.

This is a great make-ahead dish: smoke in the evening, transfer to a slow cooker, and let it finish overnight. In the morning you’ll have tender pulled lamb ready for lunch or an early dinner without needing to smoke all night. It reheats well and travels easily to potlucks or cookouts.

Recipe Shopping List

You don’t need many specialty items to make these pulled lamb gyros. For exact amounts and detailed steps, see the ingredient and instruction sections below.

• Boneless leg of lamb
• Olive oil
• Salt and pepper
• Greek-style seasoning (Mediterranean blend)
• Granulated garlic
• Hard apple cider (one can)
• Pita rounds
• Red onion
• Feta cheese
• Tomatoes
• Romaine lettuce
• Tzatziki sauce (store-bought or homemade)

How To Make This Recipe (Overview)

Here is a concise overview of the process so you can see what’s involved. Follow the full step-by-step instructions in the Instructions section below when you cook.

1. Rub and Smoke – Pat the roast dry, coat with olive oil, and rub with the seasoning mixture. Smoke at 220°F for about 3–4 hours, or until the exterior is nicely browned and smoky.
2. Braise – Transfer the roast to a grill-safe baking dish, pour in hard cider, and cover tightly. Braise at 300°F for 2–3 hours until the meat is fork-tender and reaches the desired internal temperature.
3. Shred – Remove the netting, shred the lamb with forks or shredding tools, and mix it with the braising juices to keep it moist and flavorful.
4. Assemble – Warm pita rounds, then layer with romaine, tzatziki, red onion, tomato, feta, and a generous portion of shredded lamb. Wrap or serve open-faced with plenty of napkins.
5. Serve and store – These gyros are excellent for meal prep. Store leftovers in the refrigerator with the juices for 3–5 days, and reheat gently to avoid drying the meat.

More Greek-Inspired Recipes

• Green Greek Salad
• Greek Pasta Salad
• Greek-style Ground Beef Empanadas
• Melitzanosalata (Greek eggplant dip)
• Chicken Souvlaki (grilled Greek chicken)
• Mediterranean Chickpea Rice
• Greek-style roasted potatoes

Yield: 12 servings

Traeger Gyro with Pulled Lamb

This pulled-lamb gyro uses a boneless leg of lamb and bold Mediterranean seasoning to create a smoky, tender filling that pairs perfectly with tzatziki, fresh vegetables, and warm pita. It’s ideal for feeding a crowd or prepping lunches for the week.

Prep Time:
15 minutes

Cook Time:
7 hours

Total Time:
7 hours 15 minutes

Ingredients

Gyro Meat

• 4 pound boneless leg of lamb
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 tablespoons Mediterranean or Greek-style seasoning
• ½ teaspoon granulated garlic
• 1 can hard apple cider

Fixings

• 12 pita rounds
• 1 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 2 ripe tomatoes, sliced
• 1 head romaine, chopped or torn
• 1 cup tzatziki sauce (store-bought or homemade)

Instructions

1. Preheat your smoker or pellet grill to 220°F.
2. Pat the leg of lamb dry with paper towels and rub it with the olive oil. In a small bowl, combine the salt, pepper, Mediterranean seasoning, and granulated garlic, then rub the mixture all over the roast, applying it over the mesh netting if present.
3. Place the roast on the smoker and smoke for 3–4 hours, or longer if you prefer a deeper smoky flavor.
4. Transfer the roast to a grill-safe baking dish. Pour in the hard cider and cover tightly with foil. You may finish this step in the oven, Instant Pot, or slow cooker if desired; braising at this point keeps the meat moist and tender.
5. Braise at 300°F for 2–3 hours, or until the meat is fork-tender. The ideal internal temperature when fully tender should be around 195–204°F for easy shredding.
6. Remove the roast from the pan, take off the netting, and shred the lamb using two forks or shredding tools. Mix the shredded meat with the remaining braising juices to keep it moist.
7. Warm the pita on a skillet or briefly in the microwave. Layer with romaine, tzatziki, sliced onion, tomato, and crumbled feta. Pile on the shredded lamb, wrap in foil for easy handling, and enjoy.

Notes

If you don’t have a pre-made Mediterranean seasoning blend, make a simple substitute by combining: 1 teaspoon chopped rosemary, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon onion powder, and ½ teaspoon crushed red pepper flakes. Adjust seasonings to suit your taste.

Recommended Tools & Tips

• Use a grill-safe pan or disposable foil pan for the braise stage to make cleanup easy.
• If you prefer, finish the braise in an oven set to 300°F or in a slow cooker on low until fork-tender.
• Keep a small ladle of braising liquid to moisten the shredded meat when reheating.

Nutrition Information

Yield: 12
Serving Size: 1

Amount Per Serving (estimate):
Calories: 654
Total Fat: 32g
Saturated Fat: 13g
Cholesterol: 153mg
Sodium: 1824mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 5g
Protein: 47g

Nutrition data is an estimate and will vary based on exact ingredients and portion sizes.

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