Roasted Lamb (Tandır)
How Many Calories in Roasted Lamb (Tandır)? Nutrition Facts and Benefits
Roasted Lamb (Tandır) is a traditional slow-roasted lamb dish, historically cooked in a clay tandoor or earth oven across Anatolia and the Middle East. Today it’s commonly made in modern ovens at low temperatures, yielding fall-apart tender meat with a crispy exterior. Typically prepared from shoulder or leg cuts, tandır is served as a centerpiece with flatbreads, grains, and fresh salads.
Calories and Nutrition (Average)
| # | Amount | Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 1 | 100 grams | 258 kcal | 0 g | 25 g | 17 g | 0 g | 80 mg |
| 2 | 1 serving (200 g) | 516 kcal | 0 g | 50 g | 34 g | 0 g | 160 mg |
Health Benefits of Roasted Lamb (Tandır)
- Excellent source of complete protein, supporting muscle maintenance and satiety.
- Rich in vitamin B12, niacin (B3), zinc, selenium, and highly bioavailable heme iron.
- Slow-cooking on the bone yields collagen/gelatin-rich juices that enhance texture and fullness.
- Pasture-raised lamb can provide beneficial fats such as CLA and omega-3s.
- When visible fat is trimmed and portions are moderate, it fits well into balanced meal plans.
Serving and Consumption Tips
- Choose leaner cuts (leg) or trim excess fat from shoulder; remove surface fat after roasting.
- Marinate with yogurt, lemon, garlic, and herbs (rosemary, thyme, cumin); limit added salt to manage sodium.
- Roast low and slow (120–160°C / 250–320°F). For safety, reach at least 63°C / 145°F and rest 3 minutes; for pull-apart texture aim for 88–96°C / 190–205°F.
- Balance the plate with vegetables or salads and whole grains (bulgur, brown rice, whole-wheat flatbread).
- Typical cooked portion: 120–180 g per adult; pair with fiber-rich sides to increase satiety.