Quote:
Originally Posted by Luc_H  Hi Gpaul,
(I am not Greek so take my advice lightly)
I occasionally use pork but more often a deboned lamb leg which I rub the day before (with some salt and brown sugar as well) and let it marinate in a sealed bag overnight in the fridge
Luc H. |
How do you cook it then Luc? Do you have a gyro spit?
A love lamb and gyro made with lamb, but the question was about authentic.
A good friend makes a living with these in Greece, so I'm assuming what I learned from him could be called authentic.
