Gyro (food) fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros
Slowly varying function if for all , . A function for which the limit is finite but nonzero for every , is called a "regularly varying function". These definitions are due to Jovan Karamata. Regularly varying functions have some important properties: a partial list of them is reported below. More extensive analyses of the properties characterizing regular variation are presented in the monograph by . . The limit in and is uniform if is restricted to a compact interval. . Every regularly varying function is of the form where Note. This implies that the function in has necessarily to be of the following