Cook at 180οC for about 2 hours and 30 minutes. Pour a little of white wine in the pan and if possible cook upon vines.
Cook at 170ο C for about 45 minutes, until golden brown.
Simmer covered in oven for about 1 hour and 20 minutes at 180° C. Uncover and continue for 10 more minutes, until well-browned. During cooking check if additional water is needed.
Bake at 170ο C for about 1 hour and 40 minutes, covered with foil, and for another 30-40 minutes after uncovering, until the crust takes a nice color.
Bake in the oven at 170ο C for about 30 minutes. If necessary, add water during cooking time.
Place the Gulbasi in a non-sticking pan with a little white wine and bake covered at 170οC for 1 ½ hours. Uncover and bake for another 10-15 minutes until it gets caramelized.
Cover the meat with parchment cooking paper and aluminum foil and bake in the oven at 170° C or in a dutch oven for about 2 hours. The last 10 minutes of baking, uncover the lamb to get the desired color.