3 tbsp District Spice Gyro blend
1 lb 85/15 ground beef
1 lb ground lamb
1 tsp kosher salt
Place ground meats in the freezer for 30 minutes before starting. This ensures the fats will remain suspended within the loaf while mixing which helps keep the meat from drying out during cooking.
Pre-heat oven to 300 on Bake. Combine all ingredients until well-blended. Place a sheet of tin foil on a rack in a baking pan.
Form the meat into a mound and place on tin foil, and place in oven. This will allow the fat that cooks off to drip and move away from the meat.
Bake for two and a half hours.
Slice/shave thin pieces off the mound and serve with pita, cucumber, tomatoes, onions, and tzatziki.