Homemade Lamb Doner Meat Recipe (Cheaper Than A Takeaway!)
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If you’re trying to cut back on takeaways to save money, then recreating your favourites at home is a fantastic way to save money. It can also be a much healthier option too. Here is my recipe for homemade lamb doner meat – simply add your favourite salad or veggies and a wrap or pita bread.
Like many people, I’m a massive fan of the occasional Friday or Saturday night kebab. Whether it’s in front of the telly or on your way back from a night out, it’s become a staple of British takeaway. However, when you’re watching the pennies, takeaways are often the first thing that needs to go, and rightly so. It’s often much cheaper to make the same dishes at home.
Homemade Lamb Doner Meat
I use a lot of yellow sticker food in my cooking to save money, so this recipe was made with reduced lamb. I quite often find yellow sticker lamb – as it’s more expensive it’s often left as people tend to buy cheaper options like beef and pork mince. If you don’t have lamb mince you could make your own using a meat grinder and a cut such as breast or flank.
Why I love making Homemade Lamb Doner
- Much cheaper than getting a takeaway
- Can be healthier than a takeaway
- Smells amazing while cooking
- Easily Doubled or tripled if catering for a crowd
Lamb Doner cooking tips
Hand-mixed lamb doner does produce a coarser texture but it’s still just as delicious. If you would like a smoother texture then it’s worth doing the mixing step in a food processer. I typically bake mine in a loaf tin and then carve into slices, however, you could mould the meat into a rounder shape and carve slices from the edges like a more tradition kebab.
Homemade Lamb Doner Ingredients (serves two)
- 250grams lamb mince
- 2 cloves crushed garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
To Serve:
I served with air fryer chips, a selection of salad and minted yoghurt all rolled up in a wrap. Of course, you’re free to mix up the kebab toppings any way you wish.
Method
- Preheat the oven to gas mark 6 (200 c)
- Add the lamb mince and all of the other ingredients to a large mixing bowl.
- Mix with a spoon until the herbs are incorporated and then use your hands to really combine everything together. (You could also use a food processor to get everything combined)
- Press the mixture into a loaf tin or small baking tray, if making a smaller (250 gram) portion it’s ok to only half fill it.
- Bake in the oven for 30 – 35 until the edges start to brown. Check the inside with a meat thermometer to ensure it’s up to 75c
- Remove from the tin and allow to rest for a few minutes.
- Carve as thinly as possible and serve straight away
