Leg of lamb wrapped in paper

When I was a child, my mother would prepare legs or shoulders of lamb on a large baking dish to be taken to the village baker’s oven - she would have seasoned the meat with herbs, spices, garlic and lemon and wrapped it in greased paper ready for the oven. Wrapping the meat in paper is a method commonly used in northern Greece; it keeps the meat moist and, although nobody talks about it, it keeps the flies away. We were always delighted to take the dish to the baker; it was a social event -