Gyro Meat

• 1 pound ground lamb (you can sub 85% lean ground beef but it's not quite the same)
• 1 tsp table salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh oregano leaves (or 1/2 teaspoon dry oregano)
• 1/2 medium onion, cut into 1-inch chunks
• 1 clove garlic, sliced
• 2 slices thick-cut bacon (or 4 thin-cut) cut into 1 inch pieces

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Combine lamb, salt, pepper, and oregano in a bowl and mix thorughly with your hands.  Allow to sit 1 hour (or overnight) covered in fridge.

Preheat oven to 300°F (150°C).

Purée lamb, onion, garlic, and bacon in food processor (or a robust blender) until smooth.

Line a baking sheet with parchment paper. Smash mixture out into a slab approximately 1.5" thick and 5"×8".  Bake until internal temp is 155°F (68°C), about 30 minutes.

Let rest 15 minutes at room temp or refrigeate.

Before serving, slice into 1/8 to 1/4" strips, place on aluminum-foil lined pan on highest rack, and broil for about two minutes until edges are crisp.