I was tempted to use the entire 16 inch tannour loaf as a single gyro but better sense prevailed. (Note: That photo is of a typical tannour oven of a design thousands of years old, my loaf was made by more modern methods.) This one uses 1/4 of the loaf. Note the cunningly deployed mint stem used as a toothpick. LOL I think about buying some foil/paper wraps that street vendors use to hold one together. Every time I make these things and try to get a photo I am reminded that I have yet to do so.The slices of lamb/beef meatloaf are about the best that you can do at home, a serious gyro vendor will have a vertical rotisserie going. There are recipes all over the web for the meatloaf: I’ve used Alton Brown’s recipe to good effect. His uses all lamb, I’ve gone half and half with ground beef and added a few more spices – cinnamon and allspice. I add dill to his tzatziki sauce but mint works.