Kuzu Tandır (Turkish Slow-Roasted Pulled Lamb Shoulder)

• 1 bone-in lamb shoulder (about 2 kg), excess fat trimmed (yields about 800 g meat)
• 2 cloves garlic, crushed
• olive oil, ½ çay bardağı (50 ml)
• salt, about 2½ çay kaşığı (1¼ tsp)
• freshly ground black pepper, 2 çay kaşığı (5 ml)
• dried thyme (kekik), 1 çay kaşığı (2.5 ml), optional

Method

The cook speaks Turkish; every step is written here in English. Tap a time to watch that step in the video. The video’s English subtitles come on by themselves.

1. Singe off any hairs near the shank end of the lamb shoulder over a flame (or ask the butcher to trim it). 1:25
2. With a sharp knife, trim off as much of the thick top fat as you like (keep it to roast potatoes later). 1:50
3. Score the fatty side with shallow cuts so the seasoning can soak in. 2:40
4. Mix the olive oil, crushed garlic, salt, freshly ground pepper and crushed thyme, pour it over the lamb and massage it in well, especially into the cuts. 2:57
5. Wet 3 sheets of baking paper, squeeze them out and overlap them. Put the lamb in the middle and wrap it tightly. 4:50
6. Wrap the parcel in 3 layers of foil, fat side down, then turn it so the seam is on top and add an extra layer over the seam. 5:43
7. Set it seam-up on the oven rack with a tray of water on the oven floor. Roast at 220°C for 2½ hours, then at 120°C for 1 hour more. 6:57
8. Open the parcel and pull the meat off the bones with tongs. For a browner top, put it back in a hot oven for about 5 minutes. 8:32

Tip. Serves 6 as on the cook's written recipe. In the video the trimmed fat roasts potatoes and the juices soak pide; a big salad or roast vegetables keep it low in carbs. Leftovers reheat well.

The method is a summary in our words — the video shows every step.