1 piece (medium) of Lamb Tandir (150 g) has 398 calories. That works out to 265 calories per 100 g. It contains 0 g of carbs, 33.8 g of protein, 29.3 g of fat and 0 g of fiber. Its 3.3 µg of B12 covers 138% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Lamb Tandir?

Lamb Tandir is a Turkish dish of lamb cooked slowly until tender, traditionally in a tandır—a clay oven—or with a similar low-and-slow method. The meat develops browned edges while the inside becomes succulent and easy to pull apart, with the cooking juices adding richness.

In Turkey it is commonly served as a main course with rice, flatbread or pide, and roasted vegetables; it also suits a generous shared table. It provides substantial protein, but is relatively rich in fat. For a lighter meal, serve a smaller portion with plenty of salad or vegetables rather than adding extra bread or buttery sides.

Lamb Tandir Nutrition Facts

Selected: 100 g

265

KCAL / 100G

Carbs

· 0% DV

Protein

22.5g

· 45% DV

Fat

19.5g

· 25% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 0% · Protein 34% · Fat 66%

Lamb Tandir Vitamins & Minerals

Vitamins

B12

2.2µg · 92% DV

5.5mg · 34% DV

0.22mg · 17% DV

0.7mg · 14% DV

Minerals

Zinc

4mg · 36% DV

Phosphorus

180mg · 26% DV

Selenium

8.5µg · 15% DV

Iron

2mg · 11% DV

How Nutritious Is Lamb Tandir?

Nutrient density

High

75/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

44/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Lamb Tandir Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Lamb Tandir

To burn the 265 calories in 100 g:

🚶

66min

Walking (5 km/h)

🏃

27min

Running (8 km/h)

🚴

36min

Cycling

🏊

31min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Lamb Tandir Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Lamb Tandir Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Lamb Tandir Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Lamb Tandir Fat Profile

SATURATED

8.5g

MONOUNSATURATED

7.2g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 2.4:1

Below the ideal 4:1 — a good omega balance.

Compare Lamb Tandir

🍖vs🥩

Lamb Tandir vs Ground Beef15 kcal more per 100 g

→🍖vs🍢

Lamb Tandir vs Chicken Skewer125 kcal more per 100 g

→🍖vs🥩

Lamb Tandir vs Sauteed Lamb35 kcal more per 100 g

→🍖vs🍗

Lamb Tandir vs Smoked Turkey155 kcal more per 100 g

→

Foods Similar to Lamb Tandir

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken (Sauteed)

165 kcal

Frequently Asked Questions About Lamb Tandir

What is Lamb Tandir?

Lamb Tandir is lamb cooked slowly until very tender, traditionally in a clay oven called a tandir. The long, enclosed cooking softens the meat and makes it easy to pull apart; home cooks often adapt the method with a covered oven dish.

How do you cook Lamb Tandir at home?

Cook Lamb Tandir slowly in a covered, oven-safe dish so the meat stays moist. Season the lamb, add a little fat if needed, and let it cook until tender; uncover it near the end if you want more browned edges.

What cut of lamb is best for Lamb Tandir?

Shoulder, leg, and shank can all work well for Lamb Tandir. Bone-in cuts with connective tissue become especially tender during slow cooking, while the cut and size determine how long the meat needs in the oven.

Why is Lamb Tandir so tender?

Lamb Tandir becomes tender because it cooks slowly for a long time. The gentle heat allows connective tissue to soften, while keeping the dish covered helps retain moisture and prevents the lamb from drying out.

Is Lamb Tandir the same as lamb kebab?

No, Lamb Tandir is slow-cooked in large pieces, traditionally in a clay oven, while lamb kebab is commonly grilled or cooked on skewers. Tandir is usually softer and pulls apart into fibers rather than having a charred, grilled texture throughout.

Can you make Lamb Tandir without a clay oven?

Yes, you can make Lamb Tandir in a regular oven. Use a covered, oven-safe pot or roasting dish and cook the lamb slowly; the enclosed cooking environment helps approximate the steady heat of a traditional tandir.

What is traditionally served with Lamb Tandir?

Lamb Tandir is often served with rice pilaf, flatbread, or roasted vegetables. The bread or rice can soak up the lamb juices, and a fresh salad or yogurt provides a cooling contrast to the rich meat.

What seasoning goes into Lamb Tandir?

Lamb Tandir is often seasoned simply with salt and sometimes black pepper, garlic, or thyme. Its long cooking brings out the lamb’s flavor, so a restrained seasoning keeps the meat rather than the spices at the center.

How should you store and reheat leftover Lamb Tandir?

Refrigerate leftover Lamb Tandir in a covered container once it has cooled, and eat it within a few days. Reheat it covered with a spoonful of its juices or water so the lamb stays moist.

Can you freeze cooked Lamb Tandir?

Yes, cooked Lamb Tandir freezes well. Divide it into portions in airtight containers, thaw it in the refrigerator, and reheat it until steaming hot; adding a little cooking juice helps keep the lamb from drying out.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026