This seems like a great money saving fun cooking experiment.. I have no experience with it though, so I'm looking for some tips..
Anyone have a great recipe, or tips for achieving really tasty gyro meat?
Is it possible to cook a loaf of it, and freeze portions for defrost and roasting later? Will long freezing ruin/really alter the meat (multiple weeks/months)?
What about freezing the uncooked meat? Food safety concerns b/c of different meat mixing?