Kuzu Tandır Kebab - Turkish Roasted Lamb
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs 10 mins
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Total Time
4 hrs 40 mins
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Servings
8 people
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Calories
652 kcal
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Course
Main Course
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Cuisine
Turkish
Kuzu Tandır Kebab - Turkish Roasted Lamb
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Kuzu Tandır Kebab is a delicious slow-cooked Turkish Roasted Lamb dish traditionally cooked in a clay tandır oven for long hours, until fork tender.
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Ingredients
- 2.5 kg shoulder of lamb
- 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)
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Instructions
- Preheat your oven to 220° C (430° F).
- 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 140° C (285° F).
- 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 180° C (360° F), 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.
Equipments used:
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 is necessary to reduce cooking time and ensure more juicy 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.
- Make sure you place the wrapped lamb shoulder on a cooking rack sitting on a baking tray before placing it in the oven.
- You can keep the leftovers in an airtight container for up to five days when refrigerated. If you want to keep them longer, you can freeze them for up to 3 months
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
60g
(20%)
Protein
49g
(98%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
136mg
(45%)
Sodium
1564mg
(65%)
Potassium
573mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 49g | 98% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 136mg | 45% |
| Sodium | 1564mg | 65% |
| Potassium | 573mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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