Braised lamb neck gyros with burnt cabbage jus

Tick what you already have.

• 1.2 kg lamb neck pieces (or shoulder)
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cinnamon
• 2 tbsp olive oil
• 1 onion, sliced
• 4 garlic cloves
• 500 ml chicken stock
• ½ savoy cabbage, cut into wedges
• 1 tbsp red wine vinegar
• 4 pitas, warmed
• 200 g Greek yogurt mixed with 1 grated garlic clove and lemon
• sliced red onion, tomato and parsley