Kuzu Tandir Slow Roasted Lamb

Pat the lamb shoulder dry with paper towels. Make several deep incisions (about 2-3 cm deep) all over the lamb with a sharp knife. This helps the marinade penetrate and ensures even cooking.

In a small bowl, combine olive oil, salt, black pepper, red pepper flakes (pul biber), and dried thyme. Rub this aromatic mixture generously all over the lamb, making sure to push it into the incisions. For best results, cover and refrigerate for at least 2 hours, or ideally overnight.

Preheat your oven to 160°C (325°F). Heat a large, oven-safe pot or Dutch oven over medium-high heat on the stovetop. Add a little extra olive oil if needed. Sear the lamb on all sides until it develops a beautiful golden-brown crust. This step is crucial for building deep flavor.

Once the lamb is seared, remove it briefly from the pot. Add the sliced onions and crushed garlic to the pot, stirring for 2-3 minutes until slightly softened. Return the lamb to the pot. Pour in the water or lamb broth until it reaches about one-third of the way up the lamb.

Cover the pot tightly with its lid or a double layer of aluminum foil. Transfer the covered pot to the preheated oven. Slow roast for 3 to 4 hours, or until the lamb is incredibly tender, easily falling off the bone with a fork. The exact time depends on the size and cut of your lamb.

Once the lamb is cooked, carefully remove the pot from the oven. Let the lamb rest, still covered, for at least 15-20 minutes before shredding or slicing. This allows the juices to redistribute, ensuring a more succulent and flavorful meat. Serve hot.