Kuzu Tandır Kebab is Turkish Roasted Lamb, traditionally cooked for hours in a clay tandır oven until it falls off the bone. This version uses a regular oven and the same low, slow heat to get that same fall-apart texture at home, with only 10 minutes of hands-on prep before the oven takes over.
It’s a lamb shoulder rubbed with garlic, olive oil, and thyme, then wrapped tightly and left to cook for hours until it’s meltingly tender.
Jump to:
Traditionally, the lamb is hung from a suspended hook inside the tandır and covered, cooking slowly over the coals until it is falling apart easily.
This ancient way of roasting a lamb was used by the Seljuk Turks back in the 13th century in palaces kitchens. In Turkey, many restaurants still use these clay ovens to roast the lamb with the same techniques. Konya's version of this dish, known locally as fırın kebabı, is even mentioned in Mevlana's 13th-century Mesnevi. The Akşehir Tandır Kebabı from Konya province holds an official Geographical Indication registration from the Turkish Patent and Trademark Institute, the same kind of protected-name status given to Champagne or Parmesan cheese.
Tandır kebab varies by region too. In Denizli, it's traditionally made with suckling lamb cooked over mastic wood and served with pide bread, while Yozgat is another province particularly known for its own version of this dish.
The traditional way to serve Kuzu Tandir is over a piece of flatbread along with tomato and onion wedges. It also pairs well with a simple rice pilaf or a cooling yogurt side, fresh herbs stirred through yogurt with a little garlic and olive oil works well.
Want to see the method in action? Check out the video below for a step-by-step look at making Kuzu Tandır Kebab.
What Part of Lamb to Use for Kuzu Tandir?
Lamb's shoulder is the perfect cut for slow-roasting due to its rich connective tissue and a generous amount of marbled fat content. The fat melts down as the meat slowly cooks at a low temperature, creating tender, juicy meat that can be pulled off the bone.
Also, lamb shoulder is usually cheaper than lamb leg as it is not as popular. Therefore, it is perfect for big gatherings when you need to feed a crowd.
The lamb shoulder is my favorite cut of meat and I use it for my other lamb recipes such as Tavë Kosi (Elbasan Tava), Kuzu Guvec, and Sac Kavurma (Turkish Lamb Sauté).
Why This Recipe Works?
- It is very easy and quick to prepare this delicious Kuzu Tandır Kebab - Turkish Roasted Lamb. All you need is 10 minutes of hands-on preparation and the rest is done by the oven.
- This recipe will give you 8 generous portions of lamb, a perfect way to feed a crowd for gatherings.
- It stores and freezes well too, so leftovers are never wasted.
- With this simple cooking technique, the lamb comes out meltingly tender, falling apart, and dripping with beautiful roasting juices.
- It uses the same low, slow method that Turkish tandır ovens have relied on for centuries, just adapted for a home oven, no special equipment needed.
- Just five pantry-friendly ingredients, garlic, olive oil, thyme, salt, and pepper, are all it takes to season the lamb.
- You can prep the lamb the night before or cook it a day ahead entirely, it's a low-stress option for planning around a busy schedule.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Lamb Shoulder - I use a bone-in shoulder that weighs between 4.8 - 5.5 lbs (2.2 - 2.5 kg). Buy a half-shoulder if you are feeding a small family.
- Garlic - It is a great flavoring for lamb dishes and is absolutely essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane.
- Olive oil - A good quality olive oil to rub into the lamb.
- Thyme - Dried or fresh thyme pairs perfectly with lamb meat. You can substitute it with rosemary or oregano.
- Salt-pepper - A generous amount of seasoning is essential for that size of lamb shoulder.
How to Make Homemade Kuzu Tandir kebab
Preheat your oven to 430° F (220° C). In a small bowl, mix together olive oil, garlic, salt, pepper, and dried thyme (or oregano).
Slit the top of the fatty side of the lamb shoulder joint with a small sharp knife to help the marinade go through the meat.
And then rub the mixture all over the lamb, gently massaging it into the meat for a couple of minutes.
Place the lamb shoulder on a large parchment paper, skin side down, then wrap it tightly covering the lamb entirely.
Use another large piece of parchment paper to create the second layer, trying to keep as much moisture to cook the lamb.
Repeat the same with 2 layers of large tin foil, and then place the wrapped lamb shoulder on a cooking rack sitting on a baking tray.
Place the lamb in the preheated oven. Cook it for 2 ½ hours, and then reduce the heat to 285° F (140° C). Let the lamb cook for another 2-3 hours, until it is fork-tender.
Remove the lamb from the oven, place it in a large bowl or plate, and then carefully open the wrappings.
Separate the meat from the bone using a thong or a fork, shred it, and then transfer it to a baking dish along with the cooking juices.
Set the oven temperature to 360° F (180° C), and then place the lamb meat back in the oven for 15 to 20 minutes, until the meat lightly browns. Place the naan bread or pita bread in the oven for 10 minutes to warm them up before serving them with your Kuzu Tandir Kebab.
Recipe Tips From the Chef
- To achieve the best flavor, purchase a good quality cut of meat from your local farmers and butchers. When you buy your lamb, ask your butcher to clean off as much excess fat as possible.
- Take the meat out of the fridge 1 hour before you’re ready to start cooking to bring it to room temperature. This step reduces cooking time and gives juicier meat.
- Wrap the lamb shoulder tightly with 2 layers of large pieces of parchment paper followed by 2 layers of tin foil to create steam and to keep the meat moist.
- Setting the wrapped lamb on a rack over a baking tray, rather than directly on the tray, keeps it out of the juices that collect as it cooks.
- Place a small bowl of water in the oven alongside the wrapped lamb. The extra steam helps keep the meat moist as it cooks, top it up if it evaporates before the lamb is done.
- No oven-safe rack, or want a shortcut? A pressure cooker is a common home alternative for this dish and cuts the cooking time down significantly, though the oven method gives the most authentic texture.
Storage Instructions
Store leftover Kuzu Tandır in an airtight container in the fridge for up to five days, or freeze it for up to 3 months. Thaw in the fridge overnight before reheating. To reheat, warm it gently in a covered pan with a splash of water or stock over low heat, or in a 300°F (150°C) oven covered with foil, until just heated through. Avoid the microwave, since it dries the meat out quickly.
Recipe FAQs
It is almost impossible to overcook a lamb shoulder, and it is ready when the meat falls apart when touched with a fork. The cooking time depends on the size of the lamb shoulder.
For a shoulder joint with bone in:
2.2 lb - 3.4 lb (1 kg -1.5 kg), you need to cook it for 3 hours - 3 hours 30 minutes.
3.5 lb - 4.1 lb (1.6 kg - 1.9 kg), cook it for 3 hours 30 minutes - 4 hours.
4.4 lb - 5.5 lb (2 kg - 2.5 kg), cook it for 4 hours 30 minutes - 5 hours.
A half shoulder of lamb generally serves up to 4 people, and a whole shoulder serves for of lamb up to 8 people.
Shoulder is the better choice for this method. It has more fat and connective tissue than leg, which is what gives the meat its tender, fall-apart texture. Leg is leaner and can turn dry and stringy if cooked the same way, so if you only have leg, keep a close eye on it and consider shortening the cooking time.
Yes. You can rub the lamb with the marinade a day ahead and keep it in the fridge overnight, or cook it fully, cool it, and reheat gently the next day. The flavor is just as good, if not better, once it's had time to sit.
Related Recipes
For more delicious lamb recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Kuzu Tandır Kebab - Turkish Roasted Lamb dish as much as you enjoy eating it! 🙂
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Kuzu Tandır Kebab
Ingredients
- 5½ lbs shoulder of lamb (2½ kg)
- 1 tablespoon good quality olive oil
- 2 cloves garlic (pasted)
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or oregano
- 8 pieces naan bread (for serving)
- 1 tomato, pepper, and onion (to garnish)
Instructions
- Preheat your oven to 430° F (220° C).
- In a small bowl, mix together olive oil, garlic, salt, pepper, and dried thyme (or oregano).
- Slit the top of the fatty side of the lamb shoulder joint with a small sharp knife to help the marinade go through the meat.
- Rub the mixture all over the lamb, gently massaging it into the meat for a couple of minutes.
- Wrap the lamb shoulder tightly with 2 layers of large pieces of parchment paper followed by 2 layers of tin foil.
- Place the wrapped lamb shoulder on a cooking rack sitting on a baking tray, then place it in the preheated oven.
- Cook the lamb for 2 ½ hours, and then reduce the heat to 285° F (140° C).
- Let the lamb cook for another 2-3 hours, until it is fork-tender.
- Remove the lamb from the oven, place it in a large bowl or plate, and carefully open the wrappings.
- Separate the meat from the bone using a thong or a fork, shred it, and transfer it to a baking dish along with the cooking juices.
- Set the oven temperature to 360° F (180° C), and place the lamb meat back in the oven for 15 to 20 minutes, until the meat lightly browns.
- Place the naan bread or pita bread in the oven for 10 minutes to warm them up before serving them with your Kuzu Tandir Kebab.
Video
Notes
- To achieve the best flavor, purchase a good quality cut of meat from your local farmers and butchers. When you buy your lamb, ask your butcher to clean off as much excess fat as possible.
- Take the meat out of the fridge 1 hour before you’re ready to start cooking to bring it to room temperature. This step reduces cooking time and gives juicier meat.
- Wrap the lamb shoulder tightly with 2 layers of large pieces of parchment paper followed by 2 layers of tin foil to create steam and to keep the meat moist. Placing a small bowl of water in the oven alongside it adds extra moisture too.
- Make sure you place the wrapped lamb shoulder on a cooking rack sitting on a baking tray before placing it in the oven.
- Store leftovers in an airtight container in the fridge for up to five days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat gently in a covered pan with a splash of water or stock over low heat, or in a 300°F (150°C) oven covered with foil. Avoid the microwave, it dries the meat out quickly.
- This recipe is naturally gluten-free and dairy-free as written. The naan or pita bread served alongside is not, swap in a gluten-free flatbread or serve over rice instead if needed.
- Shoulder is the best cut for this method thanks to its fat and connective tissue. Lamb leg is leaner and can dry out if cooked the same way, so watch it closely and consider a shorter cooking time if that’s what you have.
- Short on time or don’t have an oven-safe rack? A pressure cooker is a common home shortcut for this dish, though the oven method gives the most authentic texture.
Nutrition
This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Jeri says
So easy and super delicious !
Ayla Clulee says
Thank you, Jeri!