Grind the lamb and the pork. Grill onion slices in olive oil, salt and pepper, dice and mix with all other herbs and spices throught the ground meat. Now puree the mix one pound at a time in the food processor. Make a roll. Cut in half.

Make oiled aluminum foil divider in center of baking dish to do the freezer test. Mix half the meat mix with 2 beaten eggs, put on one half of baking dish. Mark with eggshell on top. Mix the other half of the meat with corn starch. Place in pan, separated by oiled foil. Put wooden press on top. Put lid on top.

Freezer Taste Test: does gyros meat with eggs taste and freeze as well as with corn starch? Bake half the meat mix with corn starch, half with eggs, make two gyros sandwiches, taste, freeze four weeks, make two more gyros sandwiches, taste again. When fresh, we prefer the taste of the egg version, but when frozen, the corn starch version stays fresh longer than the eggs version. This recipe makes 10 gyros sandwiches.

Preheat oven to 375F degrees, takes about 15 minutes, place both dishes in oven with woodpress and lid on gyros meat pan, add boiling water to outer dish till water level reaches top of meat level, then bake gyros meat 45 minutes or internal temperature reaches 150F degrees. Place heavy cast iron skillet on woodpress, tilt pan slightly so any liquids from inner pan drip into outer pan. Cool an hour till handwarm.

Lift inner bowl, tip on cutting board to remove the two gyros loaves, 8” long, 2” thick and 4” wide. Rest overnight on counter. Slice lengthwise with serrated knife in 3/8th inch thin long strips to make 3-4 ounce strips. Taste piece of gyros meat with corn starch (left) and meat with eggs (right). Wrap unused portions in plastic wrap and freeze in two dated and marked gallon freezer bags. Enjoy.