Originally Posted by Bluesman
Great thread. Now, can someone explain the stacks of meat on the vertical skewer like in Phu's pics. What type of meat is this? Is it raw slabs of beef or lamb roasted on the outside and then shaved off? Interesting, I've never seen that were I live.
I was born and raised in the NY tri-state area. I've been eating gyros all my life, and have never seen them cooked any way other than on the vertical skewers as in Phu's photos. Getting all-lamb gyros in NY was never a problem, but in recent years, it's becoming more and more common to see the lamb/beef mixture. Although I'm becoming more accepting of the practice, to me, if it doesn't have lamb in it, it's just not a gyro. Personal preference.
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