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Message: <blockquote data-quote="TedKennedy" data-source="post: 2536415" data-attributes="member: 25419"><p>For what it's worth - I've made gyros with 50% venison, 50% ground lamb. I'd have to dig up the recipe, but you add garlic, mint, black pepper, and run it in the food processor. Cook it kinda like a meatloaf, then slice strips off of it and brown in olive oil. Really good stuff, but my source for lambs dried up.</p></blockquote><p></p>