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Cypriot Cuisine Main Dishes

Ada Usulü Ağır Ateşte Fırın Kuzu Kol – Cypriot Slow-Roasted Lamb Shoulder Recipe

Lamb shoulder marinated with Cypriot thyme, garlic and bay leaves, then oven-roasted until so tender it falls off the bone.

Prep 20 minCook 3 hTotal 3 h 35 minServings 6Difficulty Medium

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Last editorial review: 17.09.2026
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Step by step

Preparation steps

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Score the lamb and add garlic

Cut deep slits into the top of the lamb shoulder with a knife. Halve the garlic cloves and push them into the slits.

Rub in the marinade

Mix the extra virgin olive oil, crushed coriander seeds, thyme, salt and black pepper, then massage the mixture thoroughly into every part of the meat.

Arrange in the roasting tray

Arrange the Cypriot potatoes, cut into large wedges, in a roasting tray. Place the marinated lamb shoulder on top and add the bay leaves.

Slow-roast, then brown

Seal the tray tightly with dampened baking paper and aluminium foil so that no air can get in. Cook in a 160°C oven for 2.5 hours. Uncover and roast at 200°C for 20 minutes until deep golden brown.

Chef's tip: Cook it patiently until the meat is tender enough to come away from the bone on its own.

Time's up! Enjoy your meal.

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Last check: 17.09.2026

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