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On 23 Nov 2004 05:38:03 -0800,
(Zspider) scribbled some thoughts:
>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
Lamb is generally lean, so you may not want to overcook it.
It is sliced thin. If you have a nearby Greek restaurant,
you might inquire from them how they process it. By a gyro
or something to eat so they know you aren't trying to get
something for nothing.
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