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what is doner meat
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By (user no longer on site)
over a year ago
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This is what i found on Google, hope it answers your question OP !!
Broadly, its lamb and spices, but i think they can use just about any part of the lamb, and you have to wonder how hygenic it is to cook something all night in the open air, let it cool then cook it again the next day, and the next day etc. Its food russian roulette really.  |
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By (user no longer on site)
over a year ago
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I read a report by Environmental Health inspectors a while ago which had tested food from loads of kebab shops and found that on average, the most dangerous/unhealthy thing to eat is.....
the salad!
because it's raw, so no cooking to kill bacteria, and has often been touched by people who've also handled raw meat! |
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By (user no longer on site)
over a year ago
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Lamb is the main ingredient and then what ever else there is lying about on the floor, but don't you just love them, but only after a good drink otherwise they don't taste the same |
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By (user no longer on site)
over a year ago
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On another note, the best kebabs I've ever tasted by a huge, massive, yawning country mile were in Berlin - I've read that the concept of doner meat/salad/flatbread as a takeaway fast-food was invented by the sizeable turkish immigrant community there. Whatever, they were bloody gorgeous! |
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By (user no longer on site)
over a year ago
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"On another note, the best kebabs I've ever tasted by a huge, massive, yawning country mile were in Berlin - I've read that the concept of doner meat/salad/flatbread as a takeaway fast-food was invented by the sizeable turkish immigrant community there. Whatever, they were bloody gorgeous!"
1st one I ever had was in Cyprus in 1978 made on a little barrow in the street they were Mmmmm
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By (user no longer on site)
over a year ago
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apparently if the kebab doesnt contain too much salt then its one of the healthiest meals you can have if you have all the salad as well from a nuitrition point of _iew . the salt content outweighs the fat content |
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By (user no longer on site)
over a year ago
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"This is what i found on Google, hope it answers your question OP !!
Broadly, its lamb and spices, but i think they can use just about any part of the lamb, and you have to wonder how hygenic it is to cook something all night in the open air, let it cool then cook it again the next day, and the next day etc. Its food russian roulette really. "
trust me when I say there's alot of kebab shops that don't even refrigerate it after closing time ! I know Afew good places that actually make there own doner meat and they do use the cheaper cuts ( still better than the ones bought in as you just don't know what's in them) and once well I won't put you guys off dinner  |
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By (user no longer on site)
over a year ago
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"Surely you guys must have the urban myth ( i though wvery town has that somewhere) of the doner with mayo made with spunk?? "
we only do good things to our stuff in scotland..namely deepfry everything
not coming for a nite out down ur way now! |
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By (user no longer on site)
over a year ago
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I love them but need to be half pissed and Hank Marvin. I do know a medium donner kebabd has on average 1560 calories... I believe the lettuce and onions are kinda ok though. |
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By (user no longer on site)
over a year ago
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Speaking in the catering venacular......if you knew what was in a sausage you wouldn't go near it......so there is no difference with donner meat......lips tits and bums are the usual ingredients.
Mind you heard theres a major recall of fish fingers cos they found traces of seahorses in them!!!!!!!!!!!!!!! |
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By *leepsMan
over a year ago
Northants |
"Speaking in the catering venacular......if you knew what was in a sausage you wouldn't go near it......so there is no difference with donner meat......lips tits and bums are the usual ingredients.
Mind you heard theres a major recall of fish fingers cos they found traces of seahorses in them!!!!!!!!!!!!!!!"
Its the same with haggis |
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"Speaking in the catering venacular......if you knew what was in a sausage you wouldn't go near it......so there is no difference with donner meat......lips tits and bums are the usual ingredients.
Mind you heard theres a major recall of fish fingers cos they found traces of seahorses in them!!!!!!!!!!!!!!!"
i do know but it still tastes nice |
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By *umourCouple
over a year ago
Northants |
It's not what is in them that you have to watch out for, it is the method of cooking and storage!
When I did my Food Hygiene course, we were shown a video of badly stored, part used kebab meat. Because they are left to cool overnight and reheated the next day. And because they are usually left out because to refrigerate would affect the readings on the equipment because the meat maintains heat for hours, they are a great breeding ground for flies and other insects!
Insects burrow down the inside of the meat "pole" and stay at just the right temperature for breeding. It stays that way until the meat pole is too thin to use.. You wouldn't notice the maggots in the meat once carved up, but they will be there...
Quite surprised by some of the "don't care" responses. All this furore over a little bit of horse, but here we are quite happy to each total crap because we have had a few beers!  |
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By *riendly foeWoman
over a year ago
In a crisp poke on the A814 |
"
Quite surprised by some of the "don't care" responses. All this furore over a little bit of horse, but here we are quite happy to each total crap because we have had a few beers! "
You will probably find that most of the "dont care" crew, myself included, didnt give a damn about the whole horse issue! |
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By (user no longer on site)
over a year ago
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Concerned that everyone is saying lamb, but there's a sign in my local takeaway stating that the beef in their doner meat can be traced back to farm of origin!!
I can't eat it whatever it is...tried it once and the texture made me want to barf |
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By *emmefataleWoman
over a year ago
dirtybigbadsgirlville |
"I saw the Gordon Ramsey programme where they had the UK's biggest Doner maker showing how they are made....
Didn't see anything that would make me feel they should not be eaten."
I saw that...but i cant say im keen, even after 15 pints. |
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By (user no longer on site)
over a year ago
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"
Quite surprised by some of the "don't care" responses. All this furore over a little bit of horse, but here we are quite happy to each total crap because we have had a few beers!
You will probably find that most of the "dont care" crew, myself included, didnt give a damn about the whole horse issue!"
half a horse was fine |
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By *umourCouple
over a year ago
Northants |
"
Quite surprised by some of the "don't care" responses. All this furore over a little bit of horse, but here we are quite happy to each total crap because we have had a few beers!
You will probably find that most of the "dont care" crew, myself included, didnt give a damn about the whole horse issue!"
Quite honestly that was NOT my point! Maybe you have no concern about the whole horse issue, I don't have concerns either! But the point was just how bad the hygiene surrounding the whole Doner Kebab thing and how after a few beers, most seem to be totally unconcerned about what they are eating... |
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By (user no longer on site)
over a year ago
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Proper Doner, SHOULD be a mixture of lamb, lamb-fat,mutton, herbs and spices. It is the shape it is because it is made up in layers, to allow the fat to travel through the meat whilst cooking and to then drain away. You struggle to find a kebab shop nowadays that has proper Doner meat, most of them are mixed with beef - they are quite open about it, but it lacks the flavour of the original. At least it's supposed to be beef. |
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By (user no longer on site)
over a year ago
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I have been eating at least one doner a week for the last 25 years. From all sorts of takeaways. Pissed and sober. Never been ill yet. Is that my cast iron constitution or just luck? |
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"It's not what is in them that you have to watch out for, it is the method of cooking and storage!
When I did my Food Hygiene course, we were shown a video of badly stored, part used kebab meat. Because they are left to cool overnight and reheated the next day. And because they are usually left out because to refrigerate would affect the readings on the equipment because the meat maintains heat for hours, they are a great breeding ground for flies and other insects!
Insects burrow down the inside of the meat "pole" and stay at just the right temperature for breeding. It stays that way until the meat pole is too thin to use.. You wouldn't notice the maggots in the meat once carved up, but they will be there...
Quite surprised by some of the "don't care" responses. All this furore over a little bit of horse, but here we are quite happy to each total crap because we have had a few beers! "
To be honest I wasn't upset by the horse thing. I can understand people were upset that they weren't told but even if I was told there was horse in it I'd probably have eaten it still.
And I've been eating kebabs for years and I'm fine (in a not died from food poisoning perspective, not a general health perspective as I know I'm a tad 'cuddly' ) |
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By (user no longer on site)
over a year ago
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I get the point its unhealthy yes, but then I dont have one every week...
and if people are in their thousands across the country eating them a few times a week..I think they get the runs more than anything serious..if the meats as unhygienic as claimed by some..
I remember my gorgeous female spanish friend , leaving stuff overnite for the next day in the pot..she was always getting colds n feeling unwell.. great food..but I sometimes pretended I'd just eaten lol |
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"I think its mutton rather than lamb and more the fatty cuts but still real cuts rather than mechanically reclaimed meat. "
it is lamb and also beef. You are right about using cuts of proper meat. It is not reclaimed meat, eyes, testicles etc.
You can see it being made
http://www.youtube.com/watch?v=0XcBxu7Jv6k
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eyeballs , arseholes, cereal , chemicals any old shit and grisle that can't be sold as meat and goes through a huge process to get if off the bone.
bit like beefburgers but much lower down the food chain |
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By (user no longer on site)
over a year ago
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There is a place near me who make them fresh everyday. They use lamb mince and herbs. They use a fresh one every day and it tastes sooooo much better than any of the mass produced stuff.
If made properly it does taste nice. But I do prefer the shish type kebabs. |
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By (user no longer on site)
over a year ago
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It's mutton minced several times to make it into a paste then there's biscuit crumb added when it soaks in a lot of fat it gives it the solid shape for a kebab bar to hold it for cooking  |
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"Gotta love the haggis!!!!!!!!!!!
deep fried
Haggis is liver, lungs and heart, at least if it's made properly..."
and Fat but mostly oats 60% (these are soaked in the juice used to cook the offal and soak the casings) |
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this....sounds disgusting but bloody awesome after a few beers 
