tandir
- 5kg lamb shoulder, without the shank
- 400g fat trimmings
- 30g rock salt
- 5 litres lamb stock
Lamb tandir
Akacan Agir
22nd April 2026
Lamb tandir
540 min
This lamb tandır recipe by Akacan Agir of Turkish-inspired restaurant Lokal in London is a slow-cooked lamb shoulder dish packed with deep, rich flavour.
Braised with lamb stock, fat trimmings and rock salt until tender enough to pull apart, the lamb is then finished over fire for added colour and smokiness, and served with pickled guindilla and grilled onion.
Ingredients
stock
- 1kg lamb bones, rib or neck
- 50g extra virgin olive oil
- 100g white onion
- 100g carrots
- 100g celery
- 10g garlic cloves
- 8g tomato purée
- 2 tomatoes
- 4g black peppercorns
- 2 bay leaves
- 7 sprigs thyme
- Water, to cover
serving
- 180g lamb tandır per portion
- pickled guindilla
- grilled onion
Method
tandir
Clean the lamb shoulder and season with the rock salt.
Sear in a frying pan until well coloured.
Place the fat trimmings in a roasting pan and sit the shoulder on top.
Cover with the lamb stock.
Cover the roasting pan tightly with foil and cook for 8 hours.
Check the lamb after 6 hours.
If not using the same day, vacuum pack the shoulder with its own cooking juices and reheat sous vide.
Finish over fire before serving.
stock
Roast the lamb bones in the oven.
Colour the vegetables in a pan and add the tomato purée.
Place all the ingredients in a stockpot and cover with water.
Simmer for 12 hours.
Strain and reserve.
serving
Portion the lamb tandır into 180g servings.
Serve with pickled guindilla and grilled onion.
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