notbob wrote:

> 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

I don't know what they're called other than a rotisserie but I've seen
them sold in restaurant supply houses. Our local Arabic restaurant has
one and it has an American Supply house name on it. The ones I saw
overseas all had whole meat on them, nothing processed. Not necessarily
just the leg of the lamb but lots of mutton and goat is eaten in the
Middle East and along the shores of the Med. Sea.

George