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LAMB ME YOUR RECIPE:
LAMB GYRO

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.

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ABOUT
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.

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EXPERIENCE LAMB GYRO AT BURNT ENDS

CONTACT

Tel: +65 6224 3933

Email: eat@burntends.com.sg

 

20 Teck Lim Road,

Singapore 088391

OPERATING HOURS

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

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