The lambs are hung on hooks and cooked in tandoori ovens, then served on top or tirnakli pide with onions and green chillies. The outer fatty parts turn into crackling and since the meat is young, the rest is succulent and falls off the bone! Order the fatty part and the ribs.

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Read the Blog Post: https://istanbulfood.com/buryan-at-seref-buryan-salonu-istanbul/