• 2 kg Goat (kid) or suckling lamb (shoulder, neck, etc.) cut into portions
• 1 ½ kg Potatoes
• ¼ cup Olive oil
• Bay leaves
• 1 ½ tsp Salt (12g)
• ½ tsp Freshly ground black pepper (1g)
METHOD
1. Take non-stick baking paper and cut it into 6 - 8 squares measuring 40x40 cm. Cut 6 - 8 squares of aluminum foil measuring 30x30 cm. Cut 6 pieces of string, 30 cm long each. Peel the potatoes, rinse them, and cut them in half. If they are large, cut them into quarters. Place them in a bowl and add the meat. Pour in the olive oil and season with salt and pepper. Mix well.
2. Take one piece of non-stick baking paper and place 1 piece of meat inside (or 2 if they are small). Place one bay leaf on top (or 2 if it's small) and 2 - 3 pieces of potato. Close the baking paper to form a pouch. Tie it tightly with the string. Wrap it with the aluminum foil.
3. With a sharp knife, make 3 slits at the bottom of the pouch. This will help release moisture and allow the meat and potatoes to brown nicely.
4. Place the pouches in a large roasting pan. Cover the pan with its lid or with 2 large pieces of aluminum foil. Bake in a preheated oven at 200°C (fan-assisted) for 2 hours. Remove the lid or the aluminum foil from the roasting pan and continue baking for another hour until the meat and potatoes are nicely browned.
