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