Kuzu Tandır (Turkish Slow-Roasted Lamb)
This is a classic slow-roasted lamb dish known for its melt-in-your-mouth texture and rich, natural flavor. It requires minimal ingredients but relies on proper technique—especially low and slow cooking—to achieve authentic results.
Ingredients
- 3 –4 lbs lamb shoulder or leg
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 3 tbsp olive oil
- 1 cup water
- 4 garlic cloves
Instructions
- Preheat oven to 300°F (150°C).
- Season lamb with salt, pepper, and thyme.
- Sear lamb in olive oil until browned.
- Add garlic and water.
- Cover and roast for 3–4 hours.
- Uncover and cook at 375°F (190°C) for 20–30 minutes.
- Rest before serving.
Notes:
- Use bone-in lamb for best flavor. Cook low and slow for optimal tenderness.
Notes
- Best Cut: Lamb shoulder (preferred) or leg for balanced fat and tenderness.
- Cooking Method: Always cook covered at low temperature first, then finish uncovered for browning.
- Flavor Tip: Avoid over-seasoning—this dish is all about the natural taste of lamb.
- Make-Ahead Friendly: Flavor improves after resting, making it ideal for prepping in advance.
- Serving Suggestion: Traditionally served with rice pilaf or flatbread to absorb the juices.