Slow-Roasted Turkish Lamb Shoulder with Lemon and Oregano

Inspired by the traditional Turkish 'Kuzu Tandır', this recipe uses a low-and-slow roasting method to create melt-in-your-mouth lamb that falls off the bone. The meat is marinated in a vibrant mix of lemon juice, garlic, and dried oregano, resulting in a savory crust and tender interior that brings the flavors of Istanbul to your kitchen.

Instructions

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Preheat your oven to 160°C (320°F).

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, cumin, salt, and black pepper to create a thick marinade.

Place the lamb shoulder in a large roasting pan and make several shallow cuts into the fat cap using a sharp knife.

Rub the marinade thoroughly all over the lamb, massaging it into the cuts to flavor the meat deeply.

Pour the cup of water into the bottom of the roasting pan, being careful not to wash the marinade off the meat.

Cover the roasting pan tightly with aluminum foil to trap steam and moisture.

Roast in the preheated oven for 2.5 hours.

Remove the foil, increase the oven temperature to 200°C (400°F), and roast for another 30 minutes until the exterior is crispy and browned.

Remove from the oven and let the lamb rest for at least 15 minutes before shredding or slicing to serve.