Kuzu Tandır - Slow-Roasted Turkish Lamb in Your Oven

Welcome to the ultimate guide for making Turkish Kuzu Tandır at home! Imagine succulent, fall-apart lamb shoulder so tender it practically melts in your mouth, infused with rich, aromatic spices, and swimming in savory pan juices just begging to be soaked up by warm flatbread. This isn't just a meal; it's a culinary journey. While traditional kuzu tandır uses a special clay oven, we're bringing that incredible experience right into your home oven.
Forget complicated lamb recipes or intimidating techniques. Our version of this beloved slow-roasted lamb is designed for the everyday cook. You'll enjoy surprisingly easy hands-on prep, followed by mostly unattended cooking time, leaving you free to relax while your kitchen fills with irresistible aromas. We’ve meticulously tested and refined this roast lamb recipe to ensure reliable results every time, providing clear, step-by-step guidance, US-friendly measurements, and plenty of troubleshooting tips. Get ready to impress your family and friends with this truly special Turkish lamb dish!

Ingredients

• Lamb & Main Seasoning
• 1 bone-in lamb shoulder (approx. 4–5 lb / 1.8–2.3 kg)
• 2 tablespoons olive oil
• 6-8 cloves garlic, minced or made into a paste
• 2 tablespoons biber salçası (Turkish red pepper paste) or tomato paste
• 1 tablespoon dried thyme or oregano (either is fine)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1½ teaspoons salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• For Roasting & Finishing
• ½ cup water or light stock (like chicken or vegetable)
• 1 whole head of garlic, halved horizontally, or 4-5 extra cloves (optional, for the pan)
• Lemon wedges, for serving (optional)
• Flatbreads (pita, naan, or lavash), for serving
• Simple Sides to Serve With It
• (Not separate recipes, just guidance)
• 1 large red onion, thinly sliced
• 1 tablespoon sumac
• ¼ cup fresh parsley, chopped
• Pinch of salt
• Tomato and cucumber wedges or a simple green salad
• Optional: plain yogurt or yogurt mixed with a little chopped mint
• Pantry & Substitution Notes
• Biber Salçası vs. Tomato Paste: If you can’t find biber salçası, use tomato paste and add an extra ½ teaspoon of sweet paprika for a similar flavor profile.
• Herbs: Dried thyme or oregano are classic, but a touch of dried rosemary also works beautifully with lamb.
• Lamb Cut: This recipe is written and tested for bone-in lamb shoulder. If using a leg of lamb, note that it's leaner and may cook slightly faster; keep a closer eye on it.

Directions

1. Season and (optionally) marinate the lamb
2. Prep the Lamb: Pat the lamb shoulder thoroughly dry with paper towels. Lightly score the fat cap in a crisscross pattern (don't cut too deep into the meat).
3. Make the Paste: In a small bowl, stir together the olive oil, minced garlic, biber salçası (or tomato paste), dried thyme/oregano, cumin, sweet paprika, salt, and black pepper until it forms a thick, aromatic paste.
4. Rub the Lamb: Generously rub the spice paste all over the lamb shoulder, making sure to press it into the scored fat and any crevices.
5. Marinate (Optional but Recommended): For best flavor, cover the seasoned lamb tightly and refrigerate for 8–24 hours. If marinating, remember to bring the lamb to room temperature for about 1-2 hours before roasting. If you're short on time, you can roast it right away.
6. Wrap for slow roasting
7. Prepare Your Roasting Sheets: Line your counter or a large baking sheet with two overlapping sheets of parchment paper, then two overlapping sheets of heavy-duty aluminum foil on top of the parchment. The goal is to create a very secure, steam-trapping pouch.
8. Position the Lamb: Carefully place the seasoned lamb shoulder on the center of the foil and parchment, fat side up. Pour any remaining marinade over the top.
9. Add Liquid & Aromatics: Pour the ½ cup of water or stock around the base of the lamb. If using, place the halved garlic head or extra garlic cloves around the lamb in the liquid.
10. Seal Tightly: First, wrap the lamb tightly in the parchment paper, ensuring no gaps. Then, wrap it equally tightly in the aluminum foil, crimping the edges well to create a sealed packet. This is crucial for trapping moisture and creating that "tandır effect."
11. High-heat start
12. Preheat Oven: Preheat your oven to 425°F (220°C).
13. Set Up Roasting Pan: Place a rack inside a large roasting pan (large enough to comfortably hold the wrapped lamb). If you don't have a rack, you can crumple up some extra foil into ropes and place them under the lamb to elevate it slightly.
14. Initial High Roast: Place the tightly wrapped lamb packet on the rack in the roasting pan. Roast in the preheated oven for 20–30 minutes. This initial blast of high heat helps to kickstart the cooking process and render some fat.
15. Long, low roast
16. Lower Temperature: Without opening the oven door, immediately reduce the oven temperature to a gentle 285–300°F (140–150°C).
17. Slow Roast: Continue roasting for several hours. For a 4–5 lb (1.8–2.3 kg) bone-in lamb shoulder, this will typically take 4–5 hours. Avoid opening the oven door unnecessarily to maintain consistent heat.
18. Check for Doneness: At the 4-hour mark (or your first time estimate), carefully remove the pan from the oven. Unwrap the foil and parchment just enough to expose a portion of the lamb. Gently probe the thickest part of the meat with a fork or an instant-read thermometer. It should reach an internal temperature of 200–205°F (93–96°C) and feel incredibly tender, almost falling apart. If it's still tough, rewrap it tightly and return it to the oven for another 30-60 minutes, checking again.
19. Shred and finish for crisp edges
20. Rest & Shred: Once the lamb is fall-apart tender, transfer it to a large cutting board or dish and let it rest, loosely covered, for 15-20 minutes. Discard the bone and any large pockets of excess fat. Using two forks or tongs, roughly shred the lamb meat into large chunks.
21. Prepare Juices: While the lamb rests, carefully pour the pan juices from the roasting pan into a heatproof bowl. Let the fat separate and rise to the top, then skim off most of the fat (you can save it for other uses!).
22. Finish in Oven: Return the shredded lamb meat to the roasting pan. Pour the strained, skimmed pan juices over the lamb, tossing to coat. Return the uncovered lamb to a hotter oven (400–425°F / 200–220°C) for 15–20 minutes, stirring once halfway through. This step allows the edges to crisp up slightly and the juices to reduce into a glossy, flavorful coating.
23. Warm the bread & plate it Turkish-style
24. Warm Flatbreads: While the lamb finishes, warm your flatbreads directly on the oven rack for a minute or two, or wrap them in foil and warm them gently.
25. Serve & Assemble: Spread the warm flatbreads on a large serving platter. Pile the shredded Kuzu Tandır generously on top, spooning over any remaining pan juices. Arrange the sumac onions, fresh tomato and cucumber wedges, and a spoonful of plain or mint yogurt on the side. Serve immediately and enjoy!