This clay-oven lamb kebab is a specialty of Bitlis and the surrounding region, where lamb is cooked for hours in its own juices. The meat becomes tender enough to pull from the bone, and simple seasonings make it a favorite centerpiece for gatherings.
Rub the lamb leg with the salt, black pepper, and crushed garlic. Let it rest at room temperature for 30 minutes.
Spread the onions in a deep roasting pan and place the lamb on top. Add the water and tightly cover the pan with aluminum foil.
Roast in an oven preheated to 150°C / 300°F, with the foil on, for 3 hours. The meat should be tender enough to pull apart with a fork.
Uncover the pan, raise the oven temperature to 200°C / 390°F, and roast for another 15–20 minutes, until the top is browned.
Let the meat rest for 10 minutes after taking it out of the oven. Pull it apart by hand or with a fork and serve it with its juices.
Store the cooked meat with its juices in the refrigerator for 3 days or freeze for up to 2 months. To reheat, cover it with foil and warm it in a 160°C / 320°F oven to keep it from drying out.
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