A home-oven take on Siirt's pit-roasted lamb: lamb shoulder rubbed only with salt, slow-roasted for hours until crackly outside and meltingly tender inside. High in protein and gluten-free.
Ingredients
Instructions
- 1
Take the lamb shoulder out of the fridge 30 minutes before cooking to come to room temperature, then pat it dry with paper towels.
- 2
Rub the salt well all over the meat. Preheat the oven to 160 °C.
- 3
Set the lamb on an oven rack over a tray so the fat can drip into it, and cover tightly with aluminum foil.
- 4
Roast at 160 °C for 3 hours until the meat pulls easily away from the bone.
- 5
Remove the foil, raise the oven to 220 °C and roast for 15-20 minutes more until the outside is deep brown and crisp.
- 6
Rest the meat for 10 minutes, then pull it into pieces by hand or with a fork and serve hot.
Nutrition
Per serving
| Calories | 576 kcal |
|---|---|
| Protein | 45 g |
| Carbs | 0 g |
| Fat | 43 g |
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