Kuzu Tandir Slow Roasted Lamb

Pat the lamb leg or shoulder dry with paper towels. Using a sharp knife, make several deep incisions all over the lamb. This helps the seasoning penetrate deeply.

In a small bowl, mix olive oil, salt, black pepper, dried oregano, and dried thyme. Rub this mixture generously all over the lamb, ensuring it gets into the incisions for maximum flavor.

Heat a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until nicely browned, about 3-4 minutes per side. This step adds a crucial layer of flavor and color.

Remove the lamb from the pot. Place the quartered onions and whole garlic cloves at the bottom of the pot, creating a bed for the lamb. Return the seared lamb to rest on top of the aromatics. Pour 2 cups of hot water or lamb broth into the pot.

Cover the pot tightly with its lid or heavy-duty aluminum foil. Transfer to a preheated oven at 160°C (325°F). Roast for 3 to 3.5 hours, or until the lamb is incredibly tender and easily pulls away from the bone. Baste occasionally with the pan juices, optionally adding butter for extra richness during the last hour.

Once cooked, remove the pot from the oven. Let the lamb rest, still covered, for at least 15-20 minutes before carving or shredding. This allows the juices to redistribute, ensuring maximum tenderness and flavor. Serve hot with traditional Turkish rice pilaf or roasted vegetables.