Lamb Shoulder in Parchment

Ingredients

Ask your butcher to trim as much excess fat from the lamb shoulder as possible.
Season the meat thoroughly on both sides with salt and freshly ground black pepper.
Take a large sheet of parchment paper, brush it generously with olive oil, and place the lamb in the center.
Finely chop the fresh herbs (parsley, chervil, and oregano) and sprinkle them over the surface of the meat. Add the bay leaf whole.
Pour the white wine and lemon juice over the lamb inside the parchment.
Carefully fold and crimp the edges of the parchment paper to form a tightly sealed parcel (cartoccio), ensuring no juices can leak out.
Bake in a preheated oven at 200°C (400°F) for 1 hour or slightly longer, until the meat is tender.
Remove from the oven, carefully open the parcel slightly to vent the steam, and serve.