To begin, preheat your oven to 160°C (320°F). Pat the lamb dry with a paper towel to help achieve a good crust. Use a sharp knife to make small incisions in the lamb, inserting garlic slices into each cut for deep, aromatic flavour throughout the meat.

In a small bowl, combine the olive oil, salt, black pepper, dried thyme, and cumin. Rub this mixture generously over the lamb, ensuring all sides are coated. This will season the lamb and create a deliciously aromatic crust as it roasts.

Place the lamb in a deep, ovenproof pot or roasting dish. Add the bay leaves and pour the water or lamb stock around the meat, which will keep it moist during cooking. Cover tightly with a lid or foil to trap steam, ensuring a tender result.

Transfer the pot to the preheated oven and cook for 3 to 4 hours, basting the lamb occasionally with its own juices. This slow cooking at a low temperature allows the meat to become extremely tender, falling off the bone.

After 3 hours, check the lamb by piercing it with a fork. If the meat is tender and easily pulls apart, it is ready. If not, cover again and continue cooking, checking every 30 minutes until the meat is soft.

Once the lamb is fully cooked, remove the lid or foil and increase the oven temperature to 200°C (390°F) for an additional 20 minutes. This will create a crispy, golden brown crust on the outside of the meat.

Remove the lamb from the oven and allow it to rest for 10 minutes before carving. Resting helps retain its juices, ensuring each bite is succulent and flavourful.

Serve the Tandır Kebab on a large platter, garnished with fresh thyme or parsley. This dish pairs beautifully with traditional sides like Turkish rice pilaf, roasted vegetables, or a fresh salad. A drizzle of the pan juices over the lamb enhances its rich, savoury flavour.