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The Lamb Shop

  1. Broadbeach
  2. Broadbeach Greek

Reviews, get directions and contact details for The Lamb Shop

The Lamb Shop
"The Lamb Shop is based on a simple concept - fast food, well done. Inspired by Greek Authentic flavours we know and love with you right in the heart of Brisbane and Broadbeach Gold Coast.Biting into any dish from The Lamb Shop you are immediately transported to a similar time when tradition was at the core of everyday life. The smell of the lamb cooking on the spit over hot coals fills the air and the friendly staff at The Lamb Shop make you feel right at home.We invite you to enjoy our modern take on traditional souvlaki, along with our range of other Greek inspired menu items. Remember - we do more than just Lamb!"
Address: S106 3 Oracle Boulevard , Broadbeach 4218, QLD, AU
Phone: (07) 5539 0973
State: QLD
City: Broadbeach
Zip Code: 4218


Opening Hours

Monday: 11:00-15:00
Monday: 17:00-21:00
Tuesday: 11:00-15:00
Tuesday: 17:00-21:00
Wednesday: 11:00-15:00
Wednesday: 17:00-21:00
Thursday: 11:00-15:00

Update Info

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Reviews
We visited this place totally by coincidence. We originally planned to visit another restaurant down the road but they closed their kitchen early. I am glad that they did. Food at this restaurant was really amazing, with really friendly & quick service. There is a nice seating space on the outside or even on the counter. We had Lamb wrap, Lamb Chips wrap, Chicken Chips wrap and Lamb plate. All the food was freshly prepared and really well seasoned. Their Greek sauce was also amazing A wonderful experience. Kids already want to go their again : Note: Their meat is all #Halal
You can smell this place before you see it. We followed our noses and decided to have a quick lunch feed here. We were definitely not disappointed. From ordering the food was our prompt and so fresh. The flavours and the mustard aioli were amazing. Fantastic little spot and very convenient. My only thing to say is you need someone a little more welcoming and engaging on the till. There is no visible menu when you walk past and not much direction of you sit or order at the counter. Would of been more helpful for the lady on the till to acknowledge us and advise of what we need to do before we had to ask her. But overall a great lunch spot.
30 minute wait and very disappointing… the lamb has no charcoal flavour and feels like they are so behind they are cutting off the spit and cooking on a hot plate… very very small amount of lamb… premium price… $27 with chips and no drink… maybe they are better when they are no busy but this is not a $20 souvlaki..
I have to start my comment with the great feedback. Taste of lamb on the platter + in the wrap was great. They cooked the meat well with nice marination. They have nice presentation on the plate with stazsiki jajik. There are a few minus I have to mention. The amount of meat in the wrap wasn't enough. Because, they use a bit thick wrapping bread. They can't fit much meat in it. Secondly, the large fries was pretty simple serve. It could be a different cut chips with some herbs on it. I believe the menu requires that. Finally, it was great to find another halal restaurant in Gold Coast. I saved the restaurant on my Google map. It is highly recommended to get the taste. Thanks for the nice service
Like most, before trying out a new restaurant you would check out google reviews but just because there's been some negative reviews doesn't mean you should completely write off a business. I'm a big believer in giving everything a chance and I'm glad i checked out this place. The meat was so tender and juicy. The Pita bread was soft and the tzatziki sauce was, for me, spot on. Overall, fantastic feed and can't wait to come back for more.
Not bad at all. Lamb dishes were definitely more tasty than others I have experienced on the Gold Coast. I like how the layout spills into the little avenue, nice ambience. Would recommend.
If you like flavour then you'll be disappointed. For a place that is called "the Lamb Shop" it's got some of the most tasteless lamb ever. The Lamb felt and tasted boiled, without any kind of seasoning and none of it was even crispy. Garlic sauce was pretty good but avoid the extra $2.50 charge for the minute amount of cheese. Better off going to origin kebabs honestly.
Wow really great food.  This is how the Greeks cook lamb. Seriously delicious, saganaki to die for; real calamari that is light and tasty, no rubber rings here; and best chips I've had in ages.  I suggest don't go too late as the food is so good they have been known to sell out of lamb. Highly recommended alfresco dining. #Greekfood
I dunno what all the whinging is about, this place is easily a 4.5+ on the GC. The pita is soft and the garlic tzatziki is well balanced and the lamb is tender. Personally I would have added a bit more salt and oregano to the lamb, but that's personal preference. To the guy complaining this isn't as good as Melbourne souva - it is, and traditional gyros never comes with lettuce anyway. Ever - that's a Melbourne thing. You have to pick your time, you can't come in at tradie lunch time at 10.55am on the first cut of a rotisserie and expect greatness, nor can you turn up at 10 minutes till closing. Anyway, this place is great for the area, ppl coming to the tourist area expecting an $8 souva can gtfo.
Few things from a Michelin started grill chef; This place was recommended for long time and finally I had a chance to visit last week. Here are my + and - comments. My order was lamb/chicken mixed plate. Positives 1-They are using charcoal instead of gas which is massive plus . 2-concept and products are way better then one we get average kebab shop in goldie. Deserves higher price 3-I had my plate after 2 min. Very fast service. Congratulations. 4-location is very central. Good customer service. Clean kitchen. Easy and understanding menu. Negatives 1-Generally I found chicken better then lamb. Lamb was a bit chewy. I highly recommend go for more acidic marination. Vinegar is always goes good with lamb But main reason for that is your cutting method. It is impossible to serve cotton soft meat if u cut it that thick. I highly recommend using super sharp note for your sharpener: keep the distance as long as you can primary and secondary edges doner knife instead of chef knife. Who cuts meat with a chef knife… 2- I am guessing u are using lump charcoal instead of briquettewell done. Only chefs who wants to go easy use briquette . Briquette is basically last longer very easy to manage and way less ash and smoke but less flavour as well. But There is a problem with lump charcoal quality because I did not get any smoky flavour from meat. First reason for that is your grill design I will mention below. Second reason is charcoal moisture and general quality. For a perfect flavour result wood has to be aged min 6 months before carbonised. B&B oak lump is an amazin example of it. That brand is Aged for two years in Mexico and comes from texas. Good news is u do not need to order from US. One bbq store has it in mermaid. It is pricy but even sprinkling a bit on your current charcoal will be game changer. 3-main problem is cooking technique. Distance between spit and fire source is to long.Because of that reason meat does not catch any smoke. Charcoal transfer flavour through smoke. No smoke, no flavour. I recommend to keep more ash on the bottom. That will make that distance shorter. Last and biggest problem is related to that one. I haven’t seen any sign of good Maillard Reaction. Reason for Rick Espin’s comment Definitely needs more meat science practices. I would like to share some ideas about lamb breads, cuts as well but that would make this comment few a4 pages. Please just keep using young animals Sharing some of examples from my doner kebab recipes to show what Miallard reaction is. If there is one thing makes meat delicious is that golden brown colour. Not the black burned one.. Generally it was good experience and thank you for being in goldie and doing something different.
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