Kuzu Tandir: Slow-Roasted Lamb
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Origin
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Description
Tandır kuzu — whole lamb or large cuts slow-cooked in an underground clay oven (tandır) for 6–8 hours — achieves complete collagen conversion and extreme tenderness at a temperature that never exceeds 180°C inside the meat. The closed clay oven environment traps steam from the meat itself, self-basting throughout the long cooking. The result: lamb that falls from the bone but has not dried out — the self-basting prevents moisture loss.
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The Thread
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Flavour Context
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