Would you care to enlighten me? Certainly. Basically, when Mary's little lamb has been slaughtered, it's skinned and hung upside down. While skinning and later pulverising the meat, fragments of it fall to the floor. However, not the floor, but a trough, collects all these little morsels. The contents of this are then added with tomato and onion to create a sort of broth. This is left to cool and then is refridgerated. It is then ground together like a hamburger into the shape you see on the skewer. To keep it moist while being constantly re-heated, onions, meat, fat and lard are placed on top of the skewer, to run down and marinate the meat. Now that's goooood eat'n'.