Leg of lamb wrapped in paper

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

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 -