He wasn’t there to buy food but Jimmy, real name Demetre, is so proud of his lamb that he gives a fair portion of it away every day.
It’s a great sales technique because a few days later my son, with a rumbling stomach and his eftpos card in hand, bought a meal that is both unique and beautiful in the takeaway food outlets of Orange. A week or so later we all visited and Jimmy’s lamb yeeros is now our only takeaway treat.
If you’ve ever travelled to Greece you’d be familiar with what Jimmy serves up. No one does lamb better than the Greeks and his marinated lamb is so good it will send you back to the Plaka on your first bite.
Jimmy sources his lamb from Daryl Nunn’s Woodward Street Butchery and marinates it in rosemary, oregano, nutmeg, paprika, salt and pepper and olive oil for 24 hours before threading it over the spike.
“He has the best meat I’ve ever used,” Jimmy said extolling the quality of his neighbours produce. “Everything is just beautiful.”
As the best quality lamb spins slowly around, the glorious marinade bubbles out and trickles down the meat and is gathered up when it comes time to assemble the yeeros.
The difference between a kebab and a yeeros comes into play at this point with the differences being in the type of bread used, and the way it’s assembled.
With a kebab the bread used is a coarser lebanese bread that once filled is sandwiched into a toaster oven. With a yeeros the bread is softer and is heated on the hotplate until it’s bubbling and hot. The yeeros is assembled, rolled and served. There’s no warm lettuce on a yeeros.
Jimmy also makes his own hummous and tabouleh that along with his tzatziki make the perfect accompaniments to the traditional yeeros.
“I’ve been making yeeros now for eighteen years,” Jimmy said as he expertly shaved my meat off the spinning pillar of lamb. “I’ve had a store in Newcastle and before we moved to Orange, one in Dulwich Hill.”
Not only is Jimmy generous with his beloved lamb, his other offerings on his menu are equally enjoyable with his hamburgers being a substantial meal in and of themselves.
If you’re not up for a yeeros you’ll be pleased to know that Jimmy will happily slice up some of the meats he cooks for you to take home.
He also uses chicken and beef that are supplied from a Greek yeeros specialist in Sydney.
As I’m eating my yeeros Jimmy passes a succulent triangle of lamb to a delivery driver who at first simply pops it into his mouth. Once though those magical flavours do their work the driver starts nodding his head as though now he understands. The two of them lock eyes and Jimmy knows that he’s got himself another convert, another lamb in his flock of yeeros faithful.