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Lamb..ok, mutton...ew.
And mixed meats. OK, sausages yes, but what is exactly with that pressed lamb-beef, beef-lamb, bamb-leef, blameef log on a spit? How is this texture achieved? How does this come to the gyro vendor? cooked? Does it require refrigeration? I've only seen it on the spit, heated with orange toaster coils, with the whittled out sides. Of course I'll eat it, just curious is all.
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