I got a good deal a couple of months back on some ground lamb. So I mixed up favorite recipe for gyro loaf: 1 egg, lightly beaten 6 garlic cloves, minced 3 tablespoons dried oregano 1-1/2 teaspoons kosher salt 1 teaspoon pepper 1 pound ground lamb 1 pound ground beef Put it in a ziplock and rolled it out. Stuffed it with feta, spinach, and roasted red peppers. Wrapped it in plastic a threw it in the freezer. Thawed it out and by last night it was ready to go. Here she is ready for the heat: Smoked it hot and fast with indirect heat on the weber and some cherry wood. Aiming for about 350 but the wind was making it very hard to keep the temps down. Probably used a little too much coal. Probably in the 400 range. Smoked for about an hour and change and here it is off the smoker: A little darker on the outside than I hoped for. And now for the cut down the middle: And the plated pic: Overall, the taste was great! Would have liked it to be a little juicier. Lower cooking temp and a bacon wrap could have helped the moisture. It was definitely worth repeating with some minor modifications. Thanks for looking!