Zspider > wrote:

> Lamb is the usual meat in a gyros sandwich, isn't it?

It is usual enough, but beef and pork are used often, too. In döner
kebap, the Turkish version, pork isn't used, of course, and lamb is
typical.

> 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!

Making real gyros is not simple, I have to say. Here is what I posted a
year or two ago:

Do you have the necessary equipment (a vertical, slowly revolving spit,
akin to a rotisserie), at least? Correctly made gyros or döner kebap is
definitely not a trivial undertaking for a home cook and, if one aims
for a really good result, is a challenge even to a skilled, professional
one. Here's how it is made: Most of the meat is sliced, the rest is
minced. Then, the meat is marinated overnight in a mixture of onion
juice, oil, salt and pepper. Then, the slices are arranged on the spit,
with the tight spaces between them filled with minced meat. The whole
thing is tightly formed and slowly cooked on the rotating spit, with the
meat getting "baked" together into a tight whole. Gradually, as the
outside gets cooked, one shaves off some meat with a sharp knife from
top to bottom, exposing, little by little, the raw interior to the heat,
and continuing in this way until all the meat is cooked and shaved off.
The cooked meat is, of course, supposed to be served throughout the
rather long process, with the juice/sauce that collects underneath.

Victor