Kuzu Tandir Kebab – Turkish Roasted Lamb

Why You’ll Love This Recipe

Kuzu Tandir is perfect for special occasions, festive dinners, or whenever you want to impress guests with a truly unforgettable lamb dish. The meat is incredibly tender thanks to the slow-roasting technique, and the minimal seasoning allows the natural flavors of the lamb to shine. It’s a recipe steeped in tradition but surprisingly easy to prepare in a modern oven. Best of all, it requires very little hands-on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in lamb shank or leg of lamb
• Olive oil
• Salt
• Black pepper
• Fresh rosemary or thyme (optional)
• Garlic cloves (optional, for added flavor)
• Water or lamb broth (for roasting pan)

Optional sides for serving:

• Turkish rice pilaf
• Roasted or mashed potatoes
• Grilled vegetables
• Lavash or pita bread
• Yogurt or cacık (Turkish yogurt dip)

Directions

1. Preheat your oven to 325°F (160°C).
2. Rub the lamb generously with olive oil, salt, and black pepper. Add herbs and garlic if using.
3. Place the lamb in a roasting pan. Add a bit of water or broth to the bottom of the pan to keep it moist during roasting.
4. Cover the pan tightly with foil or a lid.
5. Roast for 3.5 to 4.5 hours, depending on the size of the lamb, until the meat is fork-tender and easily pulls away from the bone.
6. Uncover in the last 30 minutes to allow the top to brown and crisp slightly.
7. Remove from the oven and let it rest for 10–15 minutes before serving.
8. Serve with your preferred sides like rice, potatoes, or flatbread.

Servings and timing

This recipe serves 4 to 6 people. Total cooking time is about 4 to 5 hours, including preparation and roasting. Active prep time is only around 15 minutes.

Variations

• Spiced version: Add ground cumin, coriander, or paprika to the rub for extra flavor.
• Garlic-studded: Insert garlic cloves directly into slits in the lamb for aromatic depth.
• Citrus touch: Squeeze lemon juice over the lamb before roasting for a subtle brightness.
• Herb crusted: Use a mixture of chopped fresh herbs like mint, oregano, and parsley to coat the lamb.
• Vegetable bed: Roast the lamb on a bed of onions, carrots, and potatoes for a full one-pan meal.
• Clay pot version: For a more traditional method, roast the lamb in a sealed clay pot (testi kebabı style).

Storage/Reheating

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. Reheat gently in the oven at 300°F (150°C), covered with foil, until warmed through. Add a splash of broth or water to keep it moist. You can also shred the leftovers for sandwiches or wraps.

FAQs

What cut of lamb is best for Kuzu Tandir?

Lamb shank or leg of lamb (bone-in) works best for this recipe due to the rich flavor and tenderness achieved through slow roasting.

Do I need to marinate the lamb?

No, marination isn’t necessary. The slow roasting process and natural fat in the lamb develop deep flavor without a marinade.

Can I cook this in a slow cooker?

Yes, you can cook lamb in a slow cooker on low for 8–10 hours. You won’t get a crispy crust, but the meat will be very tender.

What’s the difference between Kuzu Tandir and other lamb roasts?

Kuzu Tandir is traditionally Turkish and typically uses very simple seasoning, relying on long, slow cooking for its signature tenderness and taste.

Can I add vegetables to the roasting pan?

Yes, root vegetables like carrots, potatoes, or onions can be added in the last hour of cooking for a complete one-pan meal.

How do I know when the lamb is done?

The meat should be fork-tender and easily pull away from the bone. An internal temperature of about 190°F (88°C) indicates perfect doneness for braised-style lamb.

What should I serve with Kuzu Tandir?

Turkish rice, bulgur pilaf, roasted potatoes, grilled vegetables, or warm flatbread are all traditional and delicious options.

Is this recipe gluten-free?

Yes, the lamb itself is naturally gluten-free. Just ensure any sides or additions you use are also gluten-free.

Can I use boneless lamb?

You can, but bone-in cuts deliver more flavor and moisture during the long roasting process.

Can I prepare Kuzu Tandir ahead of time?

Yes, it reheats very well. You can cook it the day before and reheat in the oven with some added broth to keep it moist.

Conclusion

Kuzu Tandir Kebab is a classic Turkish dish that’s both rustic and elegant. With its incredibly tender meat and simple preparation, it’s a dish that showcases the beauty of slow-roasted lamb without fuss. Whether you’re planning a special dinner or just want to try something new, this recipe delivers comfort, flavor, and tradition in every bite. Give it a try and experience the magic of Turkish home cooking.

Kuzu Tandir Kebab – Turkish Roasted Lamb

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Kuzu Tandir Kebab is a traditional Turkish slow-roasted lamb dish made with bone-in lamb that’s seasoned simply and cooked until fall-off-the-bone tender. It’s a rich and flavorful centerpiece often served with rice, potatoes, or flatbread.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: Turkish
• Diet: Gluten Free

Ingredients

• 1 bone-in leg of lamb or 2–3 lamb shanks
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 4 garlic cloves (optional)
• 2–3 sprigs fresh rosemary or thyme (optional)
• 1 cup water or lamb broth (for roasting pan)

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Instructions

1. Preheat oven to 325°F (160°C).
2. Rub lamb with olive oil, salt, and black pepper. Add garlic and herbs if using.
3. Place lamb in a roasting pan with water or broth at the bottom.
4. Cover tightly with foil or a lid and roast for 3.5 to 4.5 hours, or until meat is fork-tender.
5. Uncover for the last 30 minutes of roasting to allow the top to brown.
6. Remove from oven and let rest for 10–15 minutes before serving.
7. Serve with rice, potatoes, flatbread, or grilled vegetables.

Notes

• Use bone-in cuts for maximum flavor and tenderness.
• Add root vegetables like carrots or potatoes in the last hour of roasting for a full meal.
• Slow cooker version: cook on low for 8–10 hours (browning not included).
• Add a squeeze of lemon before serving for brightness.
• Leftovers can be shredded for wraps or sandwiches.

Nutrition

• Serving Size: 1 portion
• Calories: 460
• Sugar: 0g
• Sodium: 520mg
• Fat: 35g
• Saturated Fat: 14g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 125mg