Dave Smith wrote:
> Zspider wrote:
>
>
>>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?
>
>
> Gyros is ground lamb, spiced and baked in a pan. There were lots of
> recipes for it available on the net.
>
>

All the gyros I had when I lived in Greece ('55-'58) were made from a
ground meat loaf of lamb and beef cooked on a vertical spit. I don't
know how they are done today. And I do not know what the composition of
the gyros you get today in the US is either.


jim