Description
Slow roasting of lamb or goat in a fired clay oven at 200–250 °C, using the oven’s thermal mass to tenderize meat and preserve flavor.
Technical
The gradual temperature rise and high thermal mass of the clay oven promote collagen hydrolysis to gelatin, while the low‑oxygen environment slows myoglobin oxidation, preserving the meat’s color and umami flavor. The slow, steady heat also allows for even cooking and moisture retention.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
smokyroastedmeatyearthyrichcharredherbalspicedcaramelizedumami-rich