- Sat Nov 17, 2012 10:49 am
#3499773
1 teaspoon of plain flour
1 teasooon of dried oregano
½ teaspoon of dried italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500grams/1.1 lbs of lamb mince, as fatty or as lean as you like (but fatty works best)
Take the lamb mince, chuck everything on it, mush it all up with your hands then roll into a rugby ball shape, trying to keep the air out of it so its a solid lump. On a baking tray and into the oven at 180 for 40 minutes, then flip it and in for another 40. When its done if you wrap it in tin foil for 10 mins it helps the outside crisp up.
Even if you don't like your local takeaways doner meat try this. Its epic!
1 teasooon of dried oregano
½ teaspoon of dried italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500grams/1.1 lbs of lamb mince, as fatty or as lean as you like (but fatty works best)
Take the lamb mince, chuck everything on it, mush it all up with your hands then roll into a rugby ball shape, trying to keep the air out of it so its a solid lump. On a baking tray and into the oven at 180 for 40 minutes, then flip it and in for another 40. When its done if you wrap it in tin foil for 10 mins it helps the outside crisp up.
Even if you don't like your local takeaways doner meat try this. Its epic!
brucelee11271940 wrote:third is keep in a neutral position in the house, this gives you eyes and ears.