Step 1

Get a large bowl, and add the lamb mince. Then add the oregano, garlic and onion powders, cumin, paprika, cinnamon, cayenne pepper, salt and pepper. And finally crumble the lamb stock cube into the mince, too.

Step 2

Using your hands, start combining the mince with all the spices. You need to work the ingredients together well - it can take 5 minutes - so that it becomes smooth. You could use a food processor to mix the meat together but I find that it leaves you with more mess.

Step 3

Get a large piece of foil, then using your hands shape the meat into a log shape, then roll tightly in the foil, tightening each end. Using a skewer, prick holes into the foil package all over - this is to let the juices release while cooking.

Step 4

Get two pieces of foil and scrunch them up and pop them in the bottom of the slow cooker. These lift the meat mixture off the bottom of the slow cooker.

Step 5

Then cover and cook on low for up to 8 hours, or on high for around 5 hours.

Step 6

Once you're ready to serve, be careful lifting the doner meat out of the slow cooker, it will be very hot. If you're looking to eat this straight away, then using a sharp knife, and fork to hold it in place, slice the doner meat thinly.

Step 7

Or if you let it cool down first or prepare it ahead of time, use a potato peeler to slice off the doner meat, then reheat under the grill or in the oven for around 15 minutes, or even in a frying pan - no oil needed.

Step 8

Serve the meat with pitta or flat bread, and lots of salad, and sauces of your choice.