Konya Butumet Product Description and Distinguishing Features: Konya Bütümet / Konya Orta is a meat dish prepared by first boiling and then roasting the lamb's foreleg, hind leg, or rib section.Konya Bütümet / Konya Orta is the main course of the "black meal" table prepared for distinguished guests in the Konya cuisine. It holds a significant place in the Konya culinary tradition and has a long history. Therefore, the product is associated with a geographical boundary and has a reputation. Production Method: For making 4 servings of Konya Bütümet / Konya Orta, the necessary components are as follows: - 1 lamb's foreleg, hind leg, or rib section - 2 L water - 15 g salt - 1 L milk - 200 g butter, clarified butter, or melted tail fat The meat pieces are washed and cleaned. In a large pot, the meat is simmered over medium heat. The foam that accumulates on the meat's surface is regularly removed with a strainer. Once the meat becomes tender, it is taken out of the pot and placed in a bowl. Milk is poured over the meat, and it is allowed to rest for about 10 minutes.In a pan, the fat is heated, and the meat, taken out of the milk, is roasted on both sides in the hot fat. Konya Bütümet / Konya Orta can be served over rice, fried potatoes, or roasted eggplant according to preference.