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Kuzu Tandir recipe

Kuzu Tandır Recipe (Turkish Slow-Roasted Lamb Shoulder)

Learn how to make authentic Kuzu Tandır, Turkey's famous slow-roasted lamb shoulder, with this easy oven recipe. Using simple seasonings and a low-and-slow cooking method, you'll achieve juicy, fall-apart lamb that's perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 35 minutes
Course Main Course
Cuisine Turkish
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • 1 bone-in lamb shoulder 2–2.5 kg / 4½–5½ lb
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves crushed
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • Hot water for the oven tray

Instructions
 

  • Step 1
  • Remove the lamb shoulder from the refrigerator 45–60 minutes before cooking.
  • Pat the meat completely dry using paper towels.
  • Trim only excess fat while leaving a thin protective fat layer.
  • Step 2
  • Mix olive oil, crushed garlic, salt, black pepper, thyme, and oregano in a bowl.
  • Massage the seasoning mixture thoroughly over every side of the lamb, including around the bone.
  • Step 3
  • Lightly wet three sheets of baking paper.
  • Wrap the lamb tightly with the baking paper.
  • Cover completely with two or three layers of heavy-duty aluminum foil, sealing every edge.
  • Step 4
  • Preheat the oven to 220°C (425°F).
  • Place a roasting pan filled with hot water on the bottom rack.
  • Position the wrapped lamb on a wire rack above the water tray.
  • Step 5
  • Roast at 220°C (425°F) for 2½ hours.
  • Reduce the temperature to 120°C (250°F).
  • Continue roasting for another 1½–2 hours until the meat becomes extremely tender.
  • Step 6
  • Carefully unwrap the lamb.
  • The meat should easily separate from the bone.
  • If using a thermometer, the internal temperature should reach approximately 93–96°C (200–205°F).
  • Step 7 (Optional)
  • Transfer the lamb to a roasting tray.
  • Brush with some cooking juices.
  • Roast uncovered at 230°C (445°F) for 8–10 minutes until lightly browned.
  • Step 8
  • Rest the lamb for 15 minutes.
  • Pull the meat apart using forks or tongs.
  • Serve immediately with the reserved roasting juices.

Notes

Bone-in lamb shoulder produces the most authentic texture.
Avoid opening the foil while roasting.
Do not rush the cooking process by increasing the oven temperature.
Always rest the lamb before serving.
Reserve all roasting juices for serving.
Leftovers can be refrigerated for 4 days or frozen for up to 3 months