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Pit Kebab

Pit Kebab

Course Main Course
Cuisine Turkish
Prep Time 15 minutes
Cook Time 2 hours 58 minutes
Total Time 3 hours 13 minutes
Servings 4
Calories 220 kcal


  • 1 Leg of lamb
  • 1/4 cup extra virgin olive pil
  • 1/2 juice of lemon
  • 1/2 teaspoon black pepper
  • 4 bay leaves
  • 1/2 cup water


  1. When you are buying leg of lamb, ask the butcher to clean off excess fat as much as he can. And ask him to divide the leg in to three pieces (by keeping the bones).

  2. Preheat your oven to 140 C and then place lam leg pieces to the shallow, metal roasting tray.

  3. In a bowl, pour the olive oil, lemon juice and other ingredients and mix them. Then pour the mix over the lamb pieces evenly by massaging the meat for 5 minutes.

  4. Let the lamb pieces cook slowly for about 90 minutes (1 1/2 hours). During this time, you will see that lamb meat release its fat and juices and then it reabsorbs it. After first 30 minutes, turn the lamb pieces and repeat this 2 more time at every 30 minutes. 

  5. After 90 minutes, pour the 1/2 cup of water over the lamb meat and then close the roasting pan with aluminum foil. Then turn up the oven heat to 190 C. 

  6. After one hour, remove the pan from your oven and let the meat rest about 3 minutes. After it rest, remove the foil from roasting pan and remove all the meat from the bones. 

  7. Your 'Pit Kebab' is ready to serve. Enjoy the taste.

Recipe Notes

Tip: You can serve it with Pilaf & thyme aside.