Konya Fırın Kebabı (Oven Roasted Lamb)
Quick answer
Konya Fırın Kebabı is made by cooking lamb meat in copper pots with its own fat and salt over oak wood fire for 3-4 hours without adding water. It is traditionally served with flatbread and raw onions, and it is customary to eat it by hand.
- Total time
- 270 dk
- Servings
- 6
- Calories (est.)
- ~650 kcal
- Difficulty
- zor
konya oven kebab · slow cooked lamb · turkish lamb recipe
270 dk · 6 servings · 650 kcal
Ingredients
- 2 kg bone-in lamb neck and shoulder
- 150 g lamb tail fat
- 1 tsp rock salt
- 2 flatbreads for serving
- 2 onions
- Half bunch of parsley
Method
- Spread chopped tail fat at the bottom of a heavy-bottomed cast iron or copper pot.
- Place large pieces of bone-in lamb meat on top and sprinkle rock salt evenly.
- Seal the pot tightly with parchment paper and foil to trap all steam.
- Bake in a preheated oven at 160°C (320°F) for about 3.5 to 4 hours without opening.
- Shred the cooked meat slightly or leave in large chunks as it falls off the bone.
- Serve hot over flatbread with sliced onions on the side.
Do not use water, paste, or spices to preserve the pure meat flavor; only salt and tail fat are used.
FAQ
Which cut of meat is best for Konya kebab?
Traditionally, lamb neck, shoulder, and ribs are preferred.
Why is no water added?
Cooking slowly in its own fat and steam tenderizes the meat to a melt-in-your-mouth texture.
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