Lamb always comes out great on a rotisserie - if you have access to one, cut
little slits in a leg of lamb (preferably bone-in) and insert slice of
garlic. Rub on some olive oil and sprinkle oregano on the lamb and cook.

If you don't have a roto, just roast in the oven. If you have a boneless
leg, unroll it, put it between sheets of plastic wrap, and pound it to an
even thickness, and then grill it on the BBQ like a big steak or under the
broiler.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Zspider" > wrote in message
om...
> Lamb is the usual meat in a gyros sandwich, isn't it? I did
> a lamb shish kabob here recently that the family liked, but
> besides that I don't have any experience with lamb.
>
> How would I prepare lamb for gyros? When it finally goes on
> the sandwich it is sliced thin, cooked dark, and seasoned
> heavily. I'd like to try that!
>
> If I'm clueless and lamb isn't what is used on a gyros, what
> type of meat is and how should I prepare it?
>
> Thank you, Michael