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Farm Life Food

Gyro Recipe

December 30, 2017

Since I plan on raising sheep soon.  I have been practicing making recipes with grass fed lamb.  One of my favorite dishes is Gyro sandwich.  When I lived in Atlanta I could buy it at Sprouts Market, it was deliciouses and I never thought of making it myself. 

I have recently visited a Rising Meadow Farm. They raise sheep for wool and meat, it was a really lovely place.   I bought some ground lamb from them and was trying to decide what to make with it.  Gyro came to mind and thought how awesome would that be to make my own Gyro loaf.  Most recipes call for half beef and half lamb.  I already had some ground beef I bought from Franchesca’s Dawn Farm and thought this will be perfect!  Can’t wait to get started!  

I have to tell you what I came up with was so good, I couldn’t believe it!  I ended up eating two for dinner and than I was crazy full!  I still have some left over to take to lunch the next day.




1 lb grass fed beef

1 lb grass fed lamb

1 medium onion finely chopped or grated

3 garlic cloves grated


1 tbsp marjoram

1 tbsp cumin

1 tbsp smoked paprika

1 tbsp oregano

1 tsp season salt

1 tsp kosher salt

1 tsp pepper

You can also use pre-made Greek Seasoning.



Mix beef and lamb until it looks over mixed almost pate looking.  Add all the other ingredients mix until well incorporated.

Gyro Meat in loaf pan



Press meat mixture into loaf pan cook in a water bath at 350 until internal temperature reaches 160 degrees.  



Gyro Meat Sliced

Let the loaf cool and place in the fridge until cold.

Slice the loaf and brown in a fry pan.  

Add Gyro slices to some flat bread garnish with tzatziki sauce, lettuce and tomato slices.