Gyros
Do you make your gyros with just lamb, or a lamb/beef mixture.
In the past I've used a recipe that just uses ground lamb and beef.
I was looking at Alton Brown's recipe, and he purees the mixture into
a paste.
I was going to combine the 2: Use the lamb/beef mixture, but also
puree it instead of just making it into a meat loaf.
Any thoughts?
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