I really enjoyed this soup. Instead of lamb shoulder I used lamb bone in breast which was less expensive. The lamb had a similar taste to gyro meat.
2 pounds lamb shoulder (preferably with some bone)
6 cups water, plus more if necessary
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
1 onion or leek, chopped
1 – 2 tablespoons mixed dried herbs (thyme, greek oregano, rosemary, or marjoram)
1 pound rutabaga (or turnips), peeled and chopped
½ pound carrots, peeled and chopped
½ pound potatoes, peeled and chopped
1 cup chopped green cabbage
– Trim some of the excess fat off the meat, and cut into chunks. Place it in a large pot, add 6 cups cold water and heat slowly to a boil. Skim the broth, then add salt, pepper, onion, and dried herbs. Simmer, partly covered, for about 45 minutes.
– Meanwhile, prepare the vegetables. They should be chunky, large enough that each piece is a separate spoonful. Add the rutabaga, carrots and potatoes to the soup, and continue simmering for 15 minutes more.
– Add the cabbage and simmer for 5 to 10 minutes, or until all the vegetables are tender. Lift the meat out from the soup, and separate out the bones, sinew and excess fat. Chop the meat up into bite-sized pieces and add them back into the soup. If needed, add a cup or two of more water, and adjust seasonings. Let soup sit overnight for flavors to develop. Garnish with fresh parsley or chives, if available. Serves 4 to 6 as a main course.
Original recipe found here: