Season lamb on all sides with Morocco spice, salt and pepper. In a small bowl, whisk together 1 Tbsp lemon juice, 2 Tbsp olive oil, garlic, 2 Tbsp This Little Goat went to Morocco spice and 1 tsp kosher salt. \nAdd a drizzle of canola oil to a large skillet and heat over high heat. Once the oil is hot (but not smoking), add in the lamb (working in batches if necessary). Cook until deep golden brown on all sides, about 3-4 minutes per side. \nPlace onion in the bottom of a 6-quart slow cooker and top with lamb and any liquid from the skillet. Pour over the Morocco-spiced marinade, rubbing it into the lamb until well-coated on all sides. Cover and cook on high for 4-5 hours or low for 7-8 hours, until lamb is tender and beginning to fall apart. \nMeanwhile, grate one of your cucumbers, drain well and place in a small mixing bowl. Fold in the Greek yogurt, remaining 1 Tbsp lemon juice, a drizzle of olive oil and ½ tsp each This Little Goat went to Morocco spice and kosher salt. Refrigerate until ready to serve. \nThinly slice the remaining cucumbers into rounds for serving. \nShred the lamb using 2 large forks or tongs. Return to the bowl of the slow cooker and toss with 1 tsp Morocco spice and ½ tsp kosher salt. Season to taste with additional salt, as desired. \nServe shredded lamb on top of warm pita bread, topped with tzatziki, sliced cucumber, shredded lettuce, tomato and fresh parsley.