Step: 1/13

Trim the lamb shoulder and cut into 2-3cm cubes.

Step: 2/13

Peel and finely chop the garlic.

Step: 3/13

Grate the lemon zest and squeeze the juice.

Step: 4/13

Put the meat in a bowl and season with salt, pepper, garlic, lemon zest, some lemon juice and oregano. Add 3 tbsp olive oil.

Step: 5/13

Mix well and allow the meat to marinate for 30 minutes.

Step: 6/13

Meanwhile peel and slice the carrots. Wash and deseed the peppers and cut into small pieces. Wash the beans and cut into 3cm pieces.

Step: 7/13

Peel the potatoes and cut into 2cm cubes.

Step: 8/13

Put the potatoes in a bowl and mix with salt, pepper and 2 tbsp oil.

Step: 9/13

Preheat the oven to 180°C (160°C fan, gas 4). Divide the feta into 4 equal pieces.

Step: 10/13

Cut 4 sheets of baking paper.

Step: 11/13

Spread out the paper sheets on a work surface and place the meat in the middle. Top with the vegetables, potatoes and feta. Season with salt, pepper and oregano and drizzle with olive oil.

Step: 12/13

Fold the baking paper around the filling to form a packet and tie with kitchen string to secure. Place on a baking tray and bake for 1 1/2 hours.

Step: 13/13

Remove the packets from the oven, place them on plates and open at the table.