Load the minced lamb and all the seasonings into a bowl and mix well with your hands.

Place a layer of foil on your kitchen worktop, add the meat and make sure the meat forms a meatloaf shape.

Then wrap the doner kebab meatloaf tightly in the foil.

Place the foil wrapped lamb kebab into the slow cooker. Then slow cook for 4 hours on high or 7 hours on low.

Remove the doner kebab in its foil from the slow cooker and then remove the kebab from the foil. Pat the bottom of the lamb kebab with kitchen towel to get rid of any extra fat.

Then allow the fakeaway lamb kebab to sit for 20 minutes before slicing. Then whilst you are waiting on your lamb, shred lettuce and slice tomatoes and cucumber. Add to a bowl of Greek yoghurt some thinly sliced cucumber, a little garlic puree and some oregano and mix with a fork.

Then when the doner kebab has rested, slice it as thin as you can and then load into pitta breads with your salad items and sauce.