Description
A Kastamonu specialty where bone-in lamb is roasted in a brick oven without any seasoning until extremely tender.
Restaurants serving Kastamonu Fırın Kebabı
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lamb(large bone-in cuts)
Instructions
- Use large, bone-in cuts of tender lamb under one year old. No seasoning like salt or spices is applied before cooking. Place the meat in a special iron pan and put it into a high-temperature brick oven heated with wood. First, sear the surface at high heat, then lower the oven temperature and slow-roast the meat in its own fat and juices for several hours. The outer skin becomes crispy, and the meat inside falls off the bone.
Learn more Spice, substitutes, tips
Key spices
Pure umami of meat(Rock salt added later)
Substitutes at Japanese supermarkets
Irreplaceable (Sub with oven-roasted lamb chops)
Pairing
Cold Ayran
Trivia
[Hardcore] The ultimate subtractive kebab requiring absolute confidence in meat quality. Prepared early morning and sold out by noon, a masterpiece coveted by maniacs.
Eating tips & etiquette
[Unique Eating] The meat is carved in front of the customer, sprinkled only with rock salt just before eating, and enjoyed to the utmost simplicity with bread!
Allergen
Wheat (side dish)