When comparing homemade doner meat to the elephant's leg of miscellaneous meats you might get see at 2am after a little "light socialising", there's no competition - particularly if you can't remember what the latter tasted like.
This doner calls for lamb breast, a relatively cheap and underused cut largely due to its high fat content, but here it's the fat that helps to "glue" the meat together and keeps the end product moist.
150g onions (200g), peeled and cut into quarters
2 garlic cloves, peeled
150g dried breadcrumbs
5g ground cumin
5g ground coriander seeds
5g liquid smoke (optional)
Pitta or flatbread and salad, to serve
Preheat the oven to 200C.
With a meat grinder, use the coarsest screen and mince the lamb, then chill it in the fridge for half an hour. Repeat this process with progressively finer screens and, on the last one, also pass through the onion, garlic and breadcrumbs. Place the meat mixture into a large bowl and add the rest of the ingredients, mix thoroughly.
Line a cylindrical container with tin foil (I used a metal storage container, but you could use an 800g tin). Form the lamb mixture into small patties and pack into the container, make sure you press down firmly after stacking each one. Cover the top with another piece of tin foil or baking paper then place it into a deep baking tray with a few centimetres of water. Bake in the oven until the internal temperature reached 75C, it'll take about an hour and a half.
If you've got a chef's torch, you can run it over the doner before thinly slicing it and serving with the pitta and salad.