Kuzu Tandir (Turkish Slow Roast Lamb Shoulder)
A lamb shoulder roasted low and slow with tomato, garlic and paprika until the meat falls off the bone.
- Time4 hr 30
- LevelEasy
- Costabout £6.22 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Mix 1 tbsp of the tomato purée with the oil, paprika, cumin, oregano, salt and pepper. Rub it all over the lamb.
- 2
Scatter the onions, garlic, tomatoes, peppers and bay leaves in a deep roasting tin. Stir the remaining purée into the water and pour it in. Sit the lamb on top.
- 3
Cover tightly with foil. Roast for 3 hours.
180 min - 4
Remove the foil, spoon some juices over the lamb and roast for 45 minutes more, until the top is browned and the meat pulls away from the bone with a fork.
45 min - 5
Rest the lamb for 15 minutes. Shred the meat and serve with the soft vegetables and juices, with rice or flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.