To begin, preheat your oven to 160°C (320°F). Prepare the lamb by making small incisions with a sharp knife across the surface. Insert a sliver of garlic into each incision to infuse the meat with flavour as it roasts.

In a small bowl, combine the olive oil, salt, black pepper, ground cumin, and dried thyme or rosemary (if using). Rub this mixture all over the lamb, ensuring even coverage. Massaging the spices into the meat helps build a deep, seasoned flavour.

Place the seasoned lamb in a large roasting pan, fat side up. Add 2 cups of water to the pan, which will create steam, keeping the lamb moist during its long roasting period. Cover the pan tightly with aluminium foil or a lid to lock in moisture.

Transfer the covered lamb to the preheated oven and allow it to roast for 2 hours. During this time, check the water level occasionally to ensure it hasn’t evaporated; add more water if necessary.

After 2 hours, remove the foil to let the lamb brown. Increase the oven temperature to 180°C (350°F) and continue roasting uncovered for an additional 1–1.5 hours, or until the lamb is golden and the meat easily pulls away from the bone.

While the lamb finishes roasting, baste it with its own juices every 20 minutes to deepen the flavors and create a beautiful glaze on the surface. This step is essential for an authentic Kuzu Tandır experience.

Once the lamb is fork tender and has a rich, golden crust, remove it from the oven. Allow the meat to rest for 10–15 minutes in the pan. Resting the lamb ensures that its juices redistribute, keeping the meat succulent when served.

To serve, transfer the lamb to a large serving platter, garnishing with fresh thyme or rosemary sprigs if desired. Serve Kuzu Tandır alongside Turkish rice pilaf, roasted vegetables, or fresh flatbread to soak up the flavourful juices. For a final touch, drizzle some of the pan juices over the lamb to enhance its tender, aromatic appeal.