In a bowl, combine the beef mince with a generous amount of Lane’s Brisket Rub.

If using, mix through the finely chopped onion until evenly combined.

Lay a large sheet of baking paper on your bench.

Spread the mince out thinly into a rectangle.

Place another sheet of baking paper on top and press/roll it out further to get it as even and thin as possible.

Remove the top layer of paper, then tightly roll the mince into a log using the bottom sheet to help guide it.

Keep it compact — this helps it hold together while cooking.

Transfer the wrapped roll to a tray and cook in a preheated oven at 200°C for 30 minutes, or until cooked through and nicely browned.

Remove from the oven, unwrap carefully, and let it rest for a few minutes.

Then tear or slice into pieces to create that classic doner-style texture.