Besni kebab contains no water, vegetables, or spice blend; it uses only salt, black pepper, and lamb tail fat. The meat is spread in a single layer on a tray and cooked for hours at low heat, releasing and reabsorbing its own juices. The dark layer of fat that collects in the tray is the sauce itself; do not discard it.
Trim away any sinew and cut the lamb into 4 cm cubes. Do not make the pieces smaller; they would fall apart into shreds during the two-and-a-half-hour cook. Cut the lamb tail fat into half-centimeter cubes.
Spread half of the lamb tail fat over the bottom of the tray, then arrange the meat in a single layer on top. Sprinkle with salt and black pepper, then distribute the remaining fat over the meat; as it melts, it will run down and baste the meat. Do not add water.
Seal the tray tightly with two layers of aluminum foil, crimping the edges.
Roast on the lower rack of an oven preheated to 170°C / 340°F for 2 hours. The temperature is intentionally low: at 200°C / 390°F, the muscle fibers contract and release their juices; at 170°C / 340°F, connective tissue slowly turns to gelatin and the meat tenderizes in its own juices.
Remove the foil, raise the oven temperature to 200°C / 390°F, and roast for another 20–25 minutes. The kebab is ready when the top pieces are browned and a clear, dark layer of fat has collected in the tray. The meat should separate into shreds without resistance when pressed with a fork.
Do not open the foil during the first 2 hours; each time you open it, built-up steam escapes and reduces the only liquid available to cook the meat.
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