Tandoor-Roasted Lamb Legs – Georgy Kavkaz

1. INGREDIENTS & EQUIPMENT (Serves 6–8)

• 2–2.5 kg lamb legs, bone-in
• 4–5 tbsp animal fat (lamb tallow, lard, or high-heat oil)
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 5–6 garlic cloves, smashed or sliced
• Optional spices: 1 tsp smoked paprika or chili flakes
• Herb sprigs: rosemary, thyme (optional)
• Tandoor, clay oven, or charcoal pit for radiant heat
• Skewers or hooks capable of holding lamb above embers

2. PREPARE & SEASON

1. Score the skin of the lamb legs lightly—this helps fat render and seasoning penetrate.
2. Rub the entire leg with fat or oil.
3. Season generously with salt, pepper, and paprika if using.
4. Press garlic and herb sprigs into the scored skin.
5. Let it rest for 30–60 minutes at room temperature, absorbing flavor and warming slightly toward even cooking.

3. BUILD THE FIRE

1. Ignite charcoal or hardwood until you have bright, glowing embers—no active flame near the meat.
2. Set up your tandoor or pit with a rack or hook; the lamb should hang or lie 10–15 cm above embers, avoiding direct contact with flames.
3. If using a clay tandoor, let it preheat until the inner walls are hot and radiant.

4. ROAST OVER RADIANT HEAT

1. Suspend or place the lamb leg so radiant heat surrounds it evenly.
2. Rotate every 15–20 minutes for uniform browning and cooking.
3. After each rotation, baste with the rendered fat to enrich color and juiciness.
4. Roast for 1.5 to 2 hours, depending on size, until the outer crust is deep golden and the interior is tender yet still juicy.

5. REST, CARVE & SERVE

1. Remove the lamb and let it rest for 10–15 minutes, loosely tented—this lets juices redistribute and makes carving easier.
2. Carve the lamb into thick slices or carve off chunks at the table.
3. Serve on a wooden board or platter with:
   • Flatbread or rustic loaves
   • Grilled or pickled vegetables for contrast
   • A drizzle of pan juices or rendered fat
   • Fresh herbs and lemon wedges
   • A cup of strong black tea or bold red wine to complete the feast

🔥 Notes

• Radiant heat transforms fat into flavor—no sauces needed.
• Slow rotation builds crust, locks in succulence, and ensures even cooking.
• Garlic + fat infuse deeply into the lamb while it roasts.
• Resting is essential—be patient; it’s the key to juicy meat.
• Outdoor, communal roasting—this is cooking as ceremony.