Fırın kebab (oven-cooked beef) is associated with the Seljuk period. Kebabs and ovens used to prepare kelle kebabs (goat or sheep head kebab) are described in Mevlana's writings. Depending on the season, oven kebab is cooked using lamb or mutton. The finest, though, is lamb meat. Only forearm and rib meat are used in oven kebab. Meat prepared for the kebab is taken into a large copper bowl. It is prepared in a stone oven over an oak fire.