A good friend gave me a quart jar of fresh tzatziki sauce he made from the garden yesterday. So I've got to make gyros, there is no question about it. The largest piece of lamb I could find was an Australian boneless leg of lamb at 3.7 lbs. Nothing local in 2 stores surprisingly. I want to incorporate both my smoker and my new sous vide machine in a 24 hour cook. This will give me an opportunity for smoke/long cook during the work week being able to leave the SV unattended. I took it out of the net and rubbed it with olive oil infused with garlic, mustard, rosemary with more of the same dry over that adding cumin, marjoram, S&P Just put it in to do 2 hours at 190°-200° over hickory (wish I had some cherry, read good things on the forum about cherry and lamb) with my Smoke Hollow propane cabinet. If the lamb reaches an IT of 125 I'm pulling it before 2 hours. I'll vacuum seal the lamb and drop it in the SV @ 132° until I get home from work tomorrow. I'll finish over some screaming hot charcoal for 1-2 minutes per side tomorrow and then slice for a Friday night gyro dinner. Pictures to come!