Tom recently cleaned one of our 2011 lambs (accidental death).  We got around 20 pounds of bone-in meat, such as legs, shoulder, ribs etc.  And another 2 lbs of ground meat which we seasoned.  We cut the meat into small cubes, seasoned it, and let it sit in the fridge overnight.  Then we put it through our meat grinder twice.  From there you can patty and freeze it, which we did with some, or fry it in a skillet.  I served it on top of plain english muffins (see my english muffin recipe and omit raisins), with tzatziki.  Tom says it tasted just like Gyro meat, or Shawarma.

• 1 onion, diced
• 2 pounds ground lamb
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon ground dried rosemary
• 1 teaspoon ground dried thyme
• 1 teaspoon ground black pepper
• 1-2 teaspoons sea salt

For tzatziki, I simply peel and seed one medium cucumber, dice and mix with 2 teaspoons of salt and a tablespoon of minced onion.  Let it sit for 5 minutes then squeeze all the *liquid from the cucumbers.  Combine the cucumbers with about 1 cup of yogurt and add a dash of cayenne pepper and cumin, or Tabasco brand hot sauce.

*reserve the liquid and use it to flavor foods.