Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Konya style
Last updated:
Last updated:
Slow-Roasted Lamb
Konya Fırın Kebabı
Simply seasoned lamb slowly roasted until tender, served on pide with its cooking juices. A covered home oven followed by uncovered browning adapts the long bakery-oven preparation.
- Prep
- 15 min
- Cook
- 4 hr 30 min
- Rest
- 15 min
- Total
- 5 hr
- Servings
- 6
Ingredients
- 3 lb Lamb shoulder (raw, bone-in), large pieces
- 3 oz Fat (sheep tail), sliced
- 2 tsp Table salt, to taste
- Water (hot), only if the pan dries, as needed
- ¾ lb Pide bread, for serving
- 1 Onion, thinly sliced (optional)
- 1 tsp Sumac (ground) (optional)
- 2 tbsp Parsley, chopped (optional)
Method
Heat oven to 300°F. Line a heavy lidded roasting pan with tail fat. Arrange lamb snugly over it and season with salt.
Cover tightly and roast for 3½ hours. Check carefully; if the pan is dry, add a little hot water down the side. Continue until the meat is very tender.
Uncover and roast another 30–60 minutes, checking that the juices do not burn.
Meat pulls apart easily; it must reach at least 145°F followed by a 3-minute rest, although slow-cooked shoulder needs substantially longer to become tender.
Rest 15 minutes. Remove bones, pull the meat into pieces and spoon a little juice over pide. Serve with onion, sumac and parsley if using. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and reheat cooked leftovers to 165°F.
Cooking guidance
Meat pulls apart easily; it must reach at least 145°F followed by a 3-minute rest, although slow-cooked shoulder needs substantially longer to become tender.
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