Mountain Dumpukht
Prime lamb shank and marrow bones sealed with raw dough inside heavy brass vessels. Buried overnight in oak embers to braise purely in rendered fat and natural mountain aromatics.
Tallow Turkish Roast
Spiced whole lamb shoulder slow-roasted over radiant charcoal heat. Continuous basting with garlic cloves, crushed mountain thyme, and rendered fat emulsion delivers deep mahogany bark and pull-apart tenderness.
The reservation standard
Select the cut
Set party details
Confirm with deposit
Collect hot from embers
Choose between dough-sealed Dumpukht or whole roasted lamb shoulder based on your gathering size and palate preferences.
Specify headcount and exact collection timing to align our overnight pit firing schedule precisely with your evening feast.
A fifty percent pit deposit locks your proteins twenty-four hours before cook time, securing non-refundable wood and pasture allocations.
Pick up directly from our mountain outpost straight off the coals, packed in heat-retaining containers ready for cabin carving.
Reserve your evening feast
Pit capacity is limited to four specialty roasts each weekend service. Early reservation secures your hearth allocation.