Kuzu Tandır

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Pat the lamb shoulder dry very well; a dry surface helps it brown quickly. Rub it all over with the olive oil, cumin, black pepper, and salt, pressing the seasoning into the meat and into any natural seams.

   900 g lamb shoulder, bone-in20 ml olive oil4 g ground cumin3 g freshly ground black pepper8 g fine sea salt
2. 2

   Spread the sliced onion, crushed garlic, and chopped tomato in a small heavy roasting dish or Dutch oven that will hold the lamb snugly. Set the seasoned lamb on top so the meat is slightly elevated by the vegetables; this protects the underside and perfumes the juices as it cooks.

   150 g onion, thickly sliced5 cloves (20 g) garlic cloves, lightly crushed120 g tomato, roughly chopped900 g lamb shoulder, bone-in
3. 3

   Pour the hot water or light stock around, not over, the lamb. Roast uncovered for 15 minutes at 230°C to start browning. This high-heat burst helps mimic some of the deep roasted character of traditional tandır cooking.

   150 ml hot water or light lamb stock900 g lamb shoulder, bone-in
4. 4

   Reduce the oven to 160°C and tightly cover the dish with a lid or a double layer of foil. Continue roasting for 35 minutes, until the lamb is very tender for its size and the thickest part reaches at least 70°C; for best texture in this shortened version, aim for 75-80°C and check that a skewer meets little resistance near the bone.

   900 g lamb shoulder, bone-in
5. 5

   Uncover and spoon some pan juices over the lamb. Return to the oven for 5 minutes if needed to lightly re-glaze the surface. Transfer the lamb to a warm plate, drizzle with the finishing olive oil, and rest for 5 minutes so the juices settle.

   900 g lamb shoulder, bone-in5 ml olive oil
6. 6

   Slice or pull the lamb into large pieces. Spoon over a little of the onion-tomato pan juices and serve hot. The garlic should be soft, the onions collapsed, and the meat moist and fragrant.

   900 g lamb shoulder, bone-in150 g onion, thickly sliced5 cloves (20 g) garlic cloves, lightly crushed120 g tomato, roughly chopped

Origin & History

Kuzu tandır is one of Turkey’s classic lamb dishes, traditionally associated with slow cooking in a tandır oven, a deep clay or stone oven that gently roasts meat until exceptionally tender. It has roots in Anatolian cooking, where lamb has long been a centerpiece of celebratory and family meals. Home-oven versions capture the same aromatic, succulent character with more accessible equipment.