Preparation

Butcher Ingredients

• 1 kg ground lamb shoulder
• 1 medium brown onion, grated
• 3 tsp crushed garlic
• 1/2 cup fresh breadcrumbs (from 1 slice of bread)
• 3 tsp dried oregano leaves
• 2 tsp dried thyme leaves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp flaky salt or kosher salt
• 1/2 tsp cracked black pepper

• Fresh parsley or rosemary, to garnish in display

Butcher – Preparation/Method

1. Combine all ingredients, except lamb, in large bowl and stir well. Add lamb and mix very well, until evenly combined and slightly tacky.
2. Divide lamb mixture in half, and form each half into a log. Roll tightly in a double-layer of plastic wrap, twist ends to enclose.
3. Display in cabinet for sale. Garnish tray with fresh rosemary or parsley, if desired.

Customer – Instructions for Preparation

1. Discard plastic and wrap lamb gyro log in foil – folding the long edge over itself and crimping ends tightly, to seal. Place seam-side up on a rimmed baking tray.
2. Bake in a preheated 165°C oven for 50 mins. Open centre foil seam and bake a further 10 min. A thermometer inserted into the centre of the loaf should read 70°C.
3. Drain off juice and fat, and cool lamb completely, refrigerating overnight if possible. Thinly slice to serve.
4. Alternatively, lamb log can be cut into thin patties, and quickly cooked in a hot pan like a ‘smash burger’.

Serving Suggestion

• Serve with pita bread, sliced lettuce, tomato and red onion, and Tzatziki Feta Sauce