Kuzu Tandir Slow Roasted Lamb

Pat the lamb dry with paper towels. Make several deep incisions all over the lamb with a sharp knife. Rub the lamb generously with olive oil, salt, and black pepper, ensuring the seasoning gets into the incisions.

In a large, oven-safe pot or Dutch oven, heat a little extra olive oil over medium-high heat. Sear the lamb on all sides until nicely browned, about 2-3 minutes per side. This step adds depth of flavor, but can be skipped for a simpler approach.

Place the chopped onions, smashed garlic, bay leaves, and rosemary sprigs (if using) at the bottom of the pot. Place the seared or seasoned lamb on top of the aromatics. Pour 1 cup of water into the pot.

Cover the pot tightly with its lid or aluminum foil, ensuring no steam can escape. Transfer the pot to a preheated oven at 160°C (325°F). Roast for 3.5 to 4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork.

After about 3.5 hours, carefully remove the lid or foil. Test the lamb for tenderness by gently pulling with a fork. If it resists, cover again and continue roasting for another 30-60 minutes. The goal is fall-off-the-bone perfection.

Once tender, remove the lamb from the oven and let it rest, covered, for at least 15-20 minutes before carving or shredding. This allows the juices to redistribute, ensuring maximum flavor and moisture. Serve hot with its pan juices.