[Luc_H]

Hi mitmondol,

I think pork is indeed more authentic but like you, I like lamb gyros (here in Montréal sometimes spelled Yéro)
(I'll be honest here... I have been trying to duplicate a gyros in a local Greek restaurant and this is close but better)

I debone the lamb leg. Trim excess fat and tendons. Open it butterfly. rub it using:
8 minced garlic cloves
3 Tbsp brown sugar
3 tbsp rubbed dry oregano
2 tsp ground white pepper
1 Tbsp kosher salt
1 tsp of ground caraway (aka persian cumin this is where some confusion comes in with cumin... I forgot to mention that before)
1 tsp of ground anise (aka aniseed)

Rub and massage. place in sealed bag overnight.

Next day: reform the leg and tie tightly. I use my BBQ grill spit. Cook until well done (caramelized crust). Take off the spit and slice then chop in small pieces. (sometimes tossing in a skillet with olive oil to caramelize the lamb pieces more is very good but time consuming)
Serve in a pita with tzaziki sauce, diced tomatoes, cucumbers, sliced red onions, and feta chunks.

(I do a minced meat gyros but since I don't have a vertical spit I make very thin patties between the sheet of a folded wax paper that I freeze. When unexpected visitors come I slap these frozen patties directly on the BBQ grill) (same meat but ground, same spices and ingredients except I add 2 eggs for binding and 3 tbsp of wheat germ for added nutrition and binding)

Enjoy!

Luc H (and give comments if you try it)