Ingredients

🌿 (Serves 6–8)
• 3–4 lbs bone-in lamb shoulder or leg, cut into large chunks (bone adds flavor!)
• 12–16 garlic cloves, peeled and lightly smashed
• Zest and juice of 2 lemons
• ¼ cup extra-virgin olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh oregano, chopped (or 2 tsp dried)
• 1 tsp sea salt
• 1 tsp black pepper
• 1 cup dry white wine or low-sodium broth (optional—adds moisture)
• Optional: 2 bay leaves, 1 cinnamon stick (authentic touch!)

Instructions

Preheat oven to 325°F (165°C).
In a large bowl, toss lamb with garlic, lemon zest/juice, olive oil, herbs, salt, and pepper. Marinate 1+ hour (or overnight for deeper flavor).
Lay two large sheets of parchment (or foil) in a roasting pan. Place lamb and all marinade in center. Pour wine/broth over (if using); add bay leaf/cinnamon (if using).
Fold parchment into a tight, sealed parcel (like a giant dumpling). Cover pan with foil.
Bake 3.5–4 hours—until lamb shreds with a fork.
Carefully open parcel (steam is hot!). Discard bay leaf/cinnamon. Skim excess fat if desired. Serve with pan juices.