Name: Kuzu Tandir (Slow-Roasted Lamb Leg) Recipe
Prep time: 15 min
Cook time: 3 h 50 min
Total time: 4 h 5 min
Cuisine: Turkish
Ingredients: 2.3 kilograms lamb leg (bone-in); 2 teaspoons salt; 1 teaspoon black pepper; 5 sprigs fresh thyme; 2 tablespoons olive oil; Baking paper (large enough to fully wrap the lamb); Aluminum foil

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Introduction

Kuzu Tandir is a traditional Turkish dish featuring tender, slow-cooked lamb leg that melts in your mouth. With simple seasoning and slow roasting, this recipe brings out the rich flavors of the meat, making it perfect for a special family meal.

An oval white plate holds a dish with two main layers: the bottom layer is a bed of cooked rice mixed with pine nuts, chopped herbs, and scattered bright red pomegranate seeds, giving a textured look with white, green, and red colors. On top, there are two large pieces of roasted meat with golden-brown, crispy skin and some sprigs of green herbs placed on and around the meat for decoration. The plate is on a white marbled surface with scattered pomegranate seeds, fresh green herbs, and a dark gray cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.3 kilograms lamb leg (bone-in)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
5 sprigs fresh thyme

Instructions

Step 1: Take the lamb leg out of the refrigerator 1 hour before cooking and leave it on the counter to come to room temperature.
Step 2: Place two medium oven-safe dishes filled with water on the bottom of the oven. Preheat the oven to 200°C (400°F).
Step 3: Using a sharp knife, carefully remove most of the thick fat layer from the lamb without damaging the meat.
Step 4: Make a few shallow cuts on both sides of the lamb.
Step 5: Season the lamb generously with salt and black pepper. Drizzle with olive oil and rub it all over the meat using your hands.
Step 6: Cut a piece of baking paper large enough to fully wrap the lamb. Lightly wet the paper with water, then squeeze it out.
Step 7: Place the damp baking paper into a large roasting dish, letting the edges hang over the sides. Put the lamb leg in the center and add the fresh thyme sprigs on top.
Step 8: Wrap the lamb tightly with the baking paper. Then cover the dish tightly with aluminum foil, ensuring no air can escape. Use two layers if needed.
Step 9: Place the dish in the oven and cook covered for 3.5 hours.
Step 10: Remove the dish from the oven. Carefully remove the foil and baking paper. Spoon the cooking juices over the lamb.
Step 11: Return the lamb to the oven uncovered and roast for 20 minutes, or until the top is nicely browned.
Step 12: Remove from the oven and let it rest for a few minutes. Remove the bones and gently pull the meat apart using two forks.
Step 13: Spoon some of the juices over the lamb and serve it over ic pilav if you like.

Tips & Variations

For an extra layer of flavor, add garlic cloves or onion slices under the baking paper before wrapping the lamb.
If you don’t have fresh thyme, dried thyme can be substituted, but use it sparingly to avoid overpowering the meat.
Be sure to tightly seal the foil to retain moisture and create a tender, juicy finish.
Serve with traditional side dishes like ic pilav or roasted vegetables for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil to keep the meat moist, or warm in a pan with a splash of water or broth.

How to Serve

A cooked roast with a dark brown, crispy outer layer and a tender, pink inside is shown being pulled apart with two forks. The roast sits in a white baking dish with brown juices collecting around it, and small green herb sprigs are scattered on top of the meat. A woman's hand with red painted nails holds one fork on the right side of the image, pulling the meat apart to reveal its texture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

While lamb leg is ideal for its size and texture, you can use other cuts like lamb shoulder as long as they are suitable for slow roasting. Adjust cooking times accordingly to ensure tenderness.

Why do I need to place dishes of water in the oven?

Placing dishes of water helps create steamy conditions in the oven, which keeps the lamb moist during the long cooking time and prevents it from drying out.