Kuzu Tandir Slow Roasted Lamb

Preheat your oven to 150°C (300°F). Pat the lamb shoulder or leg dry with paper towels. Rub the entire surface of the lamb with olive oil, then generously season with salt, black pepper, red pepper flakes, and dried oregano. Make a few deep incisions into the lamb and insert the smashed garlic cloves.

Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until nicely browned. This step locks in flavor and creates a beautiful crust. Remove the lamb from the pot and set aside.

In the same pot, add the quartered onion and bay leaves. Saute for 2-3 minutes until slightly softened. Return the seared lamb to the pot. Pour in the water or lamb broth, ensuring it comes about one-third of the way up the side of the lamb.

Cover the Dutch oven tightly with its lid or aluminum foil. Transfer it to the preheated oven. Slow roast for 3 to 3.5 hours, or until the lamb is incredibly tender and easily pulls away from the bone. Check occasionally to ensure there is still liquid in the pot; add more if it gets too dry.

Once cooked, carefully remove the Dutch oven from the oven. Remove the lamb from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful result.

While the lamb rests, you can skim any excess fat from the cooking liquid in the pot. The remaining liquid and softened onions make a delicious sauce. Shred the lamb directly from the bone or slice it into thick pieces. Serve the Kuzu Tandir hot, drizzled with the pan juices, traditionally alongside pilaf (Turkish rice) and a fresh salad.