Tandır Kebabı — Slow-Roasted Turkish Lamb

Tandır kebabı is lamb cooked with minimal seasoning until deeply browned and tender enough to pull apart. A low home oven recreates the gentle heat of a traditional tandır.

Serves 6 | Prep 15 minutes | Cook 4–5 hours

INGREDIENTS

• 2 kg bone-in lamb shoulder or leg

• 2 tsp salt

• 1 tsp black pepper

• 2 tbsp butter or lamb fat

• 150 ml hot water

• 2 onions, halved

• Pide or lavash, to serve

METHOD

1. Heat oven to 150°C / 300°F. Season lamb with salt and pepper and rub with butter.

2. Place onions in a deep roasting pan, set lamb on top and add hot water around it.

3. Cover tightly and roast 3½–4 hours, turning once, until very tender.

4. Uncover, raise heat to 220°C / 425°F and roast 15–20 minutes to brown the surface.

5. Rest 20 minutes, pull into large pieces and spoon over the pan juices.

6. Serve on pide so the bread absorbs the juices.

AUTHENTICITY NOTE

Traditional tandır is not heavily spiced. Good lamb, salt, fat and patient heat create its characteristic flavor.