LAMB ME YOUR RECIPE:
Inspired by kebab, this Lamb Gyro preparation requires more than 2 days of preparation.
LAMB ME YOUR RECIPE
LAMB GYRO - BURNT ENDS
Burnt Ends’ Chef Dave Pynt makes full use of his wood-burning oven to create a Lamb Gyro in his one Michelin-star restaurant.
The Australian lamb shoulder he uses is first brined in a buttermilk solution for two days before being oven-roasted for three hours.
CHEF DAVE PYNT
The idea for the Lamb Gyros came to me one day when I was thinking about those late night kebabs, the ones that you would dream of having, so that made me decide to create my own at work.
I like to work with products that I’m familiar with so it is a no-brainer for us to use Aussie Lamb. It’s super tasty, high quality and a great product overall.
EXPERIENCE LAMB GYRO AT BURNT ENDS
Monday to Sunday (Lunch): First Seating – 11:45am | Second Seating – 1:30pm
Monday to Saturday (Dinner): First Seating – 6:00pm | Second Seating – 8:30pm
Closed on Sundays dinner