Oven Kuzu Tandır – Slow-Roasted Lamb Shoulder Recipe
Kuzu tandır is a Turkish method of very slow-roasting lamb until the meat becomes so tender you can eat it with a fork. Traditionally it’s made in a clay oven, but for a home version a regular oven and a bit of patience are enough. In Turkey this dish often appears at weddings and large family celebrations.
This recipe brings the spirit of traditional Turkish kuzu tandır into a regular home kitchen, using simple techniques to achieve incredibly tender, fall-apart lamb with deep, aromatic flavor.
Chef's tips
Make sure the dish is sealed as tightly as possible during the first stage of roasting—this trapped steam is what makes the meat so soft. Don’t rush the resting time at the end; it keeps the meat juicy and easier to carve or shred.
How to serve
Serve the lamb on a large platter, pulled into big chunks, with the onions and pan juices spooned over the top. Add flatbreads, a bowl of thick yogurt with garlic and herbs, and a fresh salad for a complete feast-style spread.
Ingredients
- lamb shoulder - 1.5 kg
- garlic - 6 cloves
- rosemary - 5 g
- bay leaf - 3 piece
- salt - 12 g
- black pepper - 4 g
- olive oil - 40 ml
- lemon juice - 20 ml
- water - 200 ml
- onion - 2 piece
Preparation
- Take the lamb shoulder out of the fridge about 30 minutes before roasting so it can come to room temperature. Peel the garlic and slice it thinly. Peel the onions and cut them into thick slices.
- In a small bowl, mix the olive oil, lemon juice, salt, and pepper. If you’re using fresh rosemary, chop it and add it to the mixture.
- Using a sharp knife, make several cuts in the meat, about 1–2 cm deep. Insert the garlic slices into the pockets you’ve made. Then rub the whole shoulder thoroughly with the prepared oil and spice mixture.
- Place the onion slices and bay leaves on the bottom of a large roasting tin or ovenproof dish. Put the meat on top of the onions, bone side down. Pour the water into the bottom of the dish.
- Cover the dish very tightly: first with aluminum foil, pressing the edges firmly to seal, and then with a lid if your dish has one. The goal is to keep the steam from escaping during roasting.
- Place the roasting tin in an oven preheated to 160°C (top and bottom heat) and roast for 2.5 hours without opening the dish.
- After this time, carefully remove the foil (beware of the hot steam), spoon some of the juices from the bottom of the dish over the meat, and roast for another 30–40 minutes uncovered at 180°C, until the top is nicely browned. If the sauce reduces too much, add a little water.
- The meat is ready when it starts to fall apart with a gentle press of a fork and comes away from the bone easily. Before slicing or pulling it into pieces, let it rest for 10–15 minutes so the juices can settle.
Storage
Resztki mięsa przechowuj w lodówce zanurzone w sosie, w szczelnym pojemniku. Możesz je też rozdrobnić i zamrozić w porcjach do 3 miesięcy – świetnie nadaje się potem do kanapek lub makaronu.
