Sous Vide Gyros (Doner Kebabs)

The Ginger Pig has started a "fakeaways" series on their blog. The other week they did doner kebabs and it looked really good. Check out their recipe -- it's really easy. I adapted it as follows:

1kg lamb mince
40g (approx) garlic, minced (about 7 cloves)
2g onion powder
1.5g black pepper
8g salt
5g ground cumin
2g chili flakes


in food processor, blend all ingredients well (pulsing to the point mixed well but not too gummy, don't let it heat up)
in large bowl, knead it a bit until thoroughly worked then form into thick cylinder
roll in cling film, ballotine-style, to form smoother shape
pack in bag, still in cling film
3+ hrs @ 63C

chill thoroughly -- start in ice water -- it will keep for quite a while in fridge like thisto finish, slice thinly, lengthwise or disks -- we used a meat slicer
then pop a trayfull under the broiler browning one side only