Entree: Turkey – Central Anatolia – Büryan Kebabı (Pit-style slow-roasted lamb shoulder kebab, cooked until very tender with simple seasonings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs

Ingredients

- 1 lamb shoulder, bone-in, approx. 6 lb (2.7 kg)
- 2 tbsp (36 g) coarse sea salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 6 garlic cloves, minced
- 4 tbsp (60 ml) melted clarified butter or rendered lamb fat
- 1 cup (240 ml) hot water or low-sodium lamb stock
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Mix the salt, pepper, cumin, paprika and minced garlic into a paste with 2 tablespoons (30 ml) of the melted clarified butter. Pat the lamb shoulder dry, rub the seasoning paste all over and under the skin where possible, then let rest at room temperature for 30–60 minutes or refrigerate covered for up to 12 hours for deeper flavor.
2. Preheat oven to 325°F (160°C). Place the shoulder on a rack in a deep roasting pan with bay leaves and pour 1 cup (240 ml) hot water or stock into the pan. Brush the lamb with remaining melted butter. Roast uncovered for about 3 to 4 hours, basting occasionally, until the meat is very tender and registers about 195°F (90°C) if using a thermometer. If the exterior browns too quickly, tent loosely with foil. Remove from oven, rest 20–30 minutes, carve and garnish with parsley and lemon wedges before serving.