In one dish (mine is 39cm x 31cm) place inside 2 layers of extra wide parchment paper. Ensure they are larger then the dish size in width and at least double in length. You want this to hold all the meat and liquids without leaking out the sides.

Place inside all your lamb.

Cut up your potatoes to your desired thickness and place them inside.

Add 1 cup of olive oil.

Add the juice from 3 lemons.

Mix this well but be gentle. You don't want to tear the parchment paper.

Now add inside the sea salt, pepper, oregano, and paprika.

Remove the rosemary from the stalks and add them inside.

Mix everything well again, ensuring all the herbs and spices are spread evenly throughout the dish.

Cut up one whole onion into 8 pieces and 1 whole garlic into its cloves and place throughout dish. (cut the cloves in half if they are large)

Add 1 bunch fresh thyme and 5 bay fresh bay leaves on the top.

Pour inside ⅓ cup of water (I add this into the corners, not on top of the lamb)

Fold the parchment paper over sealing everything inside nice and tight.

Cover the dish with al-foil.

Place inside a pre heated oven at 175 degrees Celsius.

After 4.5 hours remove from the oven and uncover. (Mine is completely done at 4.5 hours. If you need more colour, place back into the oven uncovered for around 15 minutes or until you are happy).

Allow to rest for 10 minutes.

Serve and enjoy.