Thread: Lamb for gyros?
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notbob
 
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On 2004-11-23, George Shirley > wrote:
> Zspider wrote:


> You can use either lamb or beef, I use beef because lamb is very
> expensive in my area. The best gyros, aka shwarmas, the meat is sliced
> thin, stacked on a vertical spit, roasted with a gas fire while the spit
> turns moderately slow. As the meat gets done it is sliced straight down
> and the pieces put in pita bread.....


All the gyro/shwarma meat I ever encountered on these spits in local eateries
looks like some kind of pre-ground processed meat product. It certainly
isn't leg of lamb. I've noticed a similar vertspit/procmeat thingie in
local taquerias. What are these?

nb