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Prepare the lamb shoulder: using a sharp knife, make diagonal cuts on the skin and fat of the shoulder, creating a diamond pattern all over the surface.

Prepare the marinade: in a metal roasting pan, combine the ayran, grainy mustard, caramel sauce, and 2 sprigs of fresh rosemary. Mix well.

Place the scored lamb shoulder into the marinade. Thoroughly rub the meat with the marinade, ensuring it penetrates the cuts. Add a few more rosemary sprigs around the meat. Cover the pan and let it marinate in the refrigerator.

Prepare the flatbread dough: in a large bowl, combine the flour, warm water, and salt. Knead the dough until smooth. Cover the bowl with plastic wrap or a damp cloth and leave in a warm place to rise.

Preheat the oven. Prepare a baking sheet: line it with aluminum foil, then with parchment paper.

Remove the marinated shoulder from the refrigerator. Transfer the shoulder to the prepared baking sheet, allowing any excess marinade to drip off. Place a fresh rosemary sprig on top of the meat. Tightly wrap the shoulder first in parchment, then in aluminum foil, creating a sealed packet.

Place the wrapped shoulder on the baking sheet and bake in the preheated oven until very tender. Baking time may vary but usually takes about 3 hours.

While the shoulder is baking, prepare the flatbreads. Punch down the risen dough. Divide it into several portions. Roll each portion into a thin, round flatbread. Cook the flatbreads in a dry pan until golden brown on both sides.

Prepare the yogurt sauce: finely chop the green onion. In a small bowl, combine the natural yogurt (or ayran), chopped green onion, dried herbs, and salt. Mix well.

When the shoulder is ready, carefully unwrap it from the foil and parchment. Baste the meat with the rendered juices or a dark glossy sauce to give it a caramelized appearance. The meat should easily separate from the bone.

Serve: place the cooked shoulder on a wooden board. Separate the meat from the bone. On each flatbread, place a generous portion of meat, add sliced tomatoes and red onion. Drizzle with yogurt sauce. Roll up the flatbread or fold it in half and serve immediately.


Prepare the lamb shoulder: using a sharp knife, make diagonal cuts on the skin and fat of the shoulder, creating a diamond pattern all over the surface.

Prepare the marinade: in a metal roasting pan, combine the ayran, grainy mustard, caramel sauce, and 2 sprigs of fresh rosemary. Mix well.

Place the scored lamb shoulder into the marinade. Thoroughly rub the meat with the marinade, ensuring it penetrates the cuts. Add a few more rosemary sprigs around the meat. Cover the pan and let it marinate in the refrigerator.

Prepare the flatbread dough: in a large bowl, combine the flour, warm water, and salt. Knead the dough until smooth. Cover the bowl with plastic wrap or a damp cloth and leave in a warm place to rise.

Preheat the oven. Prepare a baking sheet: line it with aluminum foil, then with parchment paper.

Remove the marinated shoulder from the refrigerator. Transfer the shoulder to the prepared baking sheet, allowing any excess marinade to drip off. Place a fresh rosemary sprig on top of the meat. Tightly wrap the shoulder first in parchment, then in aluminum foil, creating a sealed packet.

Place the wrapped shoulder on the baking sheet and bake in the preheated oven until very tender. Baking time may vary but usually takes about 3 hours.

While the shoulder is baking, prepare the flatbreads. Punch down the risen dough. Divide it into several portions. Roll each portion into a thin, round flatbread. Cook the flatbreads in a dry pan until golden brown on both sides.

Prepare the yogurt sauce: finely chop the green onion. In a small bowl, combine the natural yogurt (or ayran), chopped green onion, dried herbs, and salt. Mix well.

When the shoulder is ready, carefully unwrap it from the foil and parchment. Baste the meat with the rendered juices or a dark glossy sauce to give it a caramelized appearance. The meat should easily separate from the bone.

Serve: place the cooked shoulder on a wooden board. Separate the meat from the bone. On each flatbread, place a generous portion of meat, add sliced tomatoes and red onion. Drizzle with yogurt sauce. Roll up the flatbread or fold it in half and serve immediately.
